Sticky Mango, Colombia, Yeast Inoculated, Thermal Shock Washed, Caturra

• Mango, Tropical Fruits, Toffee
• Fruity, Super Sweet, Balanced Funk
• High Acidity, High Sweetness
• Bright, Intense, Clean, Funky

Farm: El Jaragual, Colombia

Variety: Caturra

Process: Yeast Inoculated, Thermal Shock Washed

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed
at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 48 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 48 hours, the coffee is washed at temperatures of 5°C to seal the
fermentation.
8. Drying: After the 48 hours of fermentation, the coffee goes into drying, which is carried out for 76
hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags.

Elevation: 1500m

Tasting Notes: Mango, Pineapple, Papaya, Toffee

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

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