Mango Slip - Advanced Honey Colombia

This coffee is a testament to modern processing and the incredible flavors that can be unlocked through precision fermentation. The lot begins as a communal harvest of mixed varieties—predominantly Castillo—sourced from local producers. Every step of the rigorous, multi-stage fermentation is designed to maximize flavor precursors while protecting the physical integrity of the bean.

The journey starts with a 12-hour aerobic fermentation at the farm level. Once the cherries are depulped and brought to the Los Patios processing center, a separate "Fruit Juice" solution undergoes its own controlled external fermentation. This solution is then introduced to the coffee during a final, dual-phase stage: an initial 5-hour aerobic phase followed by a 12-hour anaerobic phase. This meticulous approach is exactly what brings the coffee to life.

Following fermentation, the coffee undergoes a controlled drying process at Los Patios for 12–16 days. The parchment is constantly rotated to ensure uniform moisture loss. Once it reaches the target 10–11% moisture level, the coffee is rested and stabilized in GrainPro bags to further refine and enhance the profile.

The result of this technical processing is a cup that balances modern complexity with clean execution. On the front end, we find an abundance of tropical fruit paired with a bright, lime-like acidity on the finish. As it cools, the complexity increases significantly, revealing a prominent spiced ginger note that reminds us of a Moscow Mule.