Mangos, sweet tropical fruits, stone fruits, vibrant!

This cofermented purple caturra is vibrant and tropical fruit forward bursting with layers and layers of complexity. This is a fascinating presentation of co-ferments that focuses more on vibrant acidity but retains a lot of the intensity you may love about these advanced processed coffees. Let this coffee cool before tasting and you'll find the acidity and sweetness to become even more complex. This is a great example of well processed co-ferments where the coffee's dynamics greatly improve when cooled to near room temperature! Share this one with your friends and those new to specialty coffee. 

From Black & White:

TRUST THE PROCESS | Get ready to geek out with us—this mango-infused Purple Caturra lot would hold its own at any science fair of our youth. First, the mango infusion process begins with 190 hours of fermentation—not of the coffee cherries, but of the mother culture which is created on Rodrigo's farm, using micro-organisms derived from his own coffee trees. During those 190 hours, 80 liters of the indigenous mother culture is fed a mixture of orange juice, mangoes, and a sweetener, like molasses. The fruit ingredients contribute flavor while the sweetener increases the sugar content of the culture and fuels the fermentation process.

Upon reaching the wet mill at the top of the farm, the coffee cherries picked for this unique process are measured for sugar content and then floated to remove lower density beans. The cherries are pulped before being placed in a 200-liter sealed tank, where they get to mingle with that mango-fueled mother culture for 180 hours. Once the party is over, the cherries are removed to dry in direct sunlight for the first 2–3 days, finishing that drying process under shaded canopies for an additional 15–18 days, or until 10–11% humidity is achieved.