Mango Co-ferment

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.