Featured Coffee

MANDELA NATURAL

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area

11,5 ha.

Rainfall

1,526 mm/year

Farm

La Esperanza

Process

Natural

Altitude

1.430-1.760 masl

Humidity

80-85%

Temperature

20C-23C

Cup Profile

Fragrance and aroma: tropical fruits, cherries and floral.
Taste and adftertaste: plums, white chocolate, delicate, peach, citric acidity and creamy body

Fermentation

​Manual and rigorous picking. 36 hours fermentation in cherry with controlled temperature.

Drying

Coffee is left for about 48 hours in silo (temperature aprox of 35C), it is then pass to solar dry for about 15 days.