Brandywine Coffee Roasters

Colombia - Rodrigo Sanchez - Mango Co-ferment - 8oz

From Finca Monteblanco in Huila's Samaria district, Rodrigo Sanchez's Purple Caturra (1730 m) undergoes an ambitious mango co-fermentation: microbes are cultivated separately, then introduced to cherries alongside a blend of 50% fresh mango juice and 50% caramelized fruit in sealed tanks for 180 hours. The process is engineered for precision—Brix and pH carefully monitored to let tropical fruit amplify rather than mask the coffee's inherent character. Tasting notes hit mango, coconut cream, and pineapple with the brightness and richness only a well-executed co-ferment can deliver. This is experimental processing that works.