Colombia - Mango Co-ferment

Tasting Notes: Ripe Mango / Mango Lassi / Rooibos Orange Tea

Colombia - Mango Co-ferment
Colombia - Mango Co-ferment
Colombia - Mango Co-ferment
Colombia - Mango Co-ferment
£20.00
Weight
Grind
A mango co-fermented Castillo from Jairo Arcila at Santa Mónica in Quindío, Colombia. Through a carefully controlled anaerobic fermentation with fresh mango pulp, this coffee develops a juicy and tropical profile full of sweetness and texture, with notes of ripe mango, mango lassi and rooibos orange tea.
Producer(s)
Jairo Arcila
Farm/Coop
Santa Monica
Region
Quindio
Variety
Castillo
Process
Mango Co-ferment
Altitude
1,500 m.a.s.l

Description

This coffee comes from Jairo Arcila at his farm Santa Mónica in Quindío, Colombia, a producer well known for pushing flavour through carefully controlled fermentation and experimental processing. Working alongside Cofinet, Jairo has become recognised for creating expressive coffees that remain clean, balanced and approachable.

This lot is a Castillo variety that undergoes a 48-hour dry anaerobic fermentation, during which fresh mango pulp is added to the tanks to enhance the coffee’s tropical character and sweetness. After fermentation, the coffee is washed and slowly dried under carefully controlled conditions to preserve clarity and structure in the final cup.

In the cup, it’s juicy, creamy and intensely tropical. Ripe mango leads the profile, followed by a mango lassi-like sweetness and texture, while softer rooibos tea and orange notes add warmth and complexity to the finish.

Despite the experimental process, the cup stays balanced and very drinkable, combining vibrant fruit character with a smooth and rounded structure.