S&W Craft Roasting

Colombia Finca Sicilia Pedro Nel Salazar Carbonic Honey Mango/Coconut Coferment

Pedro Nel Salazar's Caturra from Finca Sicilia in Quimbaya, Quindío (1500 masl) underwent a collaborative experimental fermentation with agroindustrial engineer Edwin Noreña at Finca Campo Hermoso. The process combined carbonic maceration, lactic acid bacterial inoculation, and co-fermentation with dehydrated coconut, fresh mango, and allulose powder—a breakthrough technique leveraging residual cherry sugars as both solvent and flavor vehicle. The cup delivers intense mango upfront followed by pronounced coconut character; the roaster notes coconut dominates and suggests the profile will temper nicely in milk-based espresso drinks. This is experimental fermentation from a producer known for traditional central Colombian coffees, making it a genuine departure worth exploring for those seeking audacious, fruit-forward fermented expression.