Colombia Pedro Nel Salazar Carbonic Honey Mango & Coconut Co-Ferment Beans Bag/120 g

Origin

• 🇨🇴 Colombia· Quindío

Tasting notes

Character

• Funky
  75
• Experimental
  60
• Bright
  30
• Sweet
  25
• Clean
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Pina Colada + Coconut + Mango This is a high-intervention carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. honey processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. coffee, co-fermentedCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. with mango & coconut, from Quindío, Colombia. It was produced by Pedro Nel Salazar on his farm, Finca Sicilia, with processing under the guidance of Edwin Noreña at Campo Hermoso. Carbonic maceration is a fermentation method adapted from winemaking. Intact coffee cherries—with pulp—are placed in a stainless-steel tank fitted with a one-way valve. The tank is then flushed with CO2 which physically displaces the oxygen from the vessel. With a pressurized, oxygen-free environment now created, the intact cherries begin the fermentation process inside the intracellular space of the fruit by producing a unique set of organic compounds, differing from that of washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. or naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. processing. Edwin Noreña is a third-generation coffee grower and agricultural engineer. The processing of coffee has always fascinated him because of its potential to transform raw coffee beans into a unique sensory experience for coffee drinkers. He realized that the sugary, residual liquid produced during whole cherry fermentation could be reused in subsequent fermentations to add natural sugars & serve as a mixture for flavoring agents. The Salazar’s farms have traditionally focused on varietals like CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. and CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. to produce classic Colombian coffees—this coffee, a mango and coconut co-ferment, is a massive break from that tradition! To process the coffee from Finca Sicilia, pre-fermentation was undertaken by Pedro Nel Salazar. He begins by measuring the precise sugar content of the cherries, then soaks them for 2 hours, followed by a 12-hour, low-oxygen fermentation. Next, at Campo Hermoso, Edwin Noreña brings the co-fermentation to completion by first undergoing a carbonic maceration for 48 hours. The resulting must, or more accurately mossto, is injected with lacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. acid bacteria, & mixed with dehydrated coconut, fresh mango, & allulose sugar. Separately, the co