The 4th edition to our experimental series from Jairo Arcila, and it’s maybe the wildest. After the Castillo cherries are floated/sorted, into the fermentation tank they go, along with some mango pulp, for 48 hours. What the mango brings is an intense, lively, and vibrant juiciness to the coffee. 

Rich and funky, the final cup is full of mango (obviously), but expect big punches of papaya and mandarin alongside it. 

Region/Country: Quindio/Colombia

Process: Washed + (Mango)

Altitude: 1450 - 1500m

Variety: Castillo

Notes: Mango, Mandarin, Papaya