NOMAD - Mango Omni | Colombia - Extended Fermentation Washed - Caturra

NOMAD Coffee Roasters is located in Barcelona, Spain

From NOMAD

This batch from Finca Monteblanco, Caturra variety and fermented with mango, dazzles us in the cup with its extremely tropical notes. A fragrance of mango jelly beans and a more velvety aroma with notes of passion fruit. In the mouth it has a juicy and electric, very tropical acidity and a smooth, slightly unctuous body with caramel notes.

Rodrigo Sánchez Valencia is a third generation coffee farmer at Finca Monteblanco. His grandfather started growing coffee several decades ago and today, Rodrigo works to preserve the natural diversity and productivity of the farm.

Finca Monteblanco is located near the Cueva de los Guácharos, one of Colombia's 59 protected parks. The Suaza River also passes nearby and provides fresh water for the cultivation and processing of coffee cherries.
Rodrigo grows Caturra, Geisha, Pink Bourbon and Pacamara varieties at Finca Monteblanco. The high altitude and magnificent microclimate of Acevedo, Huila, create the ideal conditions for the cultivation of specialty coffees.

Process

The cherries are selectively hand-picked and taken to the local Washed station.

Before processing the cherry, Rodrigo combines a blend of lactobacillus, saccharomyses and cerevisiae bacteria for a total of 10 different yeasts to promote the fermentation of the cherry. Rodrigo also added mango to this blend for added flavor. Finally, he adds a sugar-rich mixture to feed the fermentation such as molasses, panela or granulated sugar. The mixture is sealed and fermented for 8 days.

Once picked, the cherries are pulped and added to the fermented fruit mixture. The coffee ferments for an additional 180 hours (7.5 days).

After fermentation, the parchment is washed with clean water and placed on parabolic beds to dry. The parchment is raked frequently to ensure uniform drying. The parchment takes approximately 20 to 25 days to dry.