Colombia Pedro Nel Salazar Mango & Coconut

This is a super fun and "cartoony" tasting coffee. The coconut is the main, unmistakable flavor that hits you right up front. That is followed by lots of cake like sweetness and a hint of mango that sits on the back burner. This coffee is done by Pedro Salazar under the guidance of one of our favorites, Edwin Noreña. 

To process the coffee from Finca Sicilia, initial storage and “pre-fermentation” were undertaken by Pedro Nel Salazar, measuring the precise Brix (18°) of the cherries and then soaking them for 2 hours, followed by a 12-hour low-oxygen fermentation. Then, at Campo Hermoso, Edwin Noreña brought the co-fermentation to completion, first undergoing a carbonic maceration for 48 hours. The resulting must (aka mossto or backslop) was inoculated with lactic acid bacteria, and mixed with dehydrated coconut, fresh mango, and allulose sugar. Separately, the coffee cherries were ligthly depulped to a dark honey level, and then macerated with the coconut-mango lactic must solution for another 72 hours. Finally, the finished coffee was pulled from the fermentation tanks, drained but not washed, and dried in a greenhouse with dehydrated pulp for another 10 days.