MANDELA NATURAL
CUP PROFILE
Dark chocolate, blueberries, blackberries, plums, and stone fruits. Bright citrus acidity, creamy body, and a clean long aftertaste
FERMENTATION
The cherries are picked at the optimal level of ripeness. Next, a flotation process is carried out to remove the less dense cherries. After measuring the Brix levels, the cherries are fermented in open tanks for 48 hours to develop strong flavors
DRYING
After fermentation, the cherries are dried in mechanical dryers for 8 to 12 days at a controlled temperature of 38°C. Once dried, they are stored in climate-controlled warehouses at 18°C to19°C to preserve their characteristics

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Farm
POTOSI

Temperature
15-31 °C

Total Crop Area
7,78 ha

Rainfall
2267 mm/year

Process
Natural

Altitude
1648 – 1852 masl

Humidity
80 – 86 %