Mango Co-Fermented Coffee Colombia Santa Monica Jairo Arcila

40 AUD

Tropical Innovation: Mango Co‑Fermented Coffee by Jairo Arcila This Mango Co-Fermented Coffee from Jairo Arcila is a vibrant, fruit‑forward microlot produced at Finca Santa Mónica in Armenia, Quindío. Using a 48‑hour anaerobic fermentation with real mango pulp, this lot delivers a lush tropical profile with exceptional clarity and sweetness. The cherries undergo a dry anaerobic 48‑hour fermentation… mango pulp is added to the fermentation tanks - creating a cup bursting with ripe mango, tropical fruits, caramel and mandarin. The Process: Washed + Mango Co‑Ferment This Santa Mónica Mango Co-Fermented Coffee showcases a meticulous, environmentally conscious workflow • Selective Harvesting – Only the ripest cherries are picked and transported in sealed bags to preserve freshness. • 48‑Hour Anaerobic Mango Fermentation – Mango pulp is added during sealed‑tank fermentation, infusing the coffee with tropical sweetness and juicy character. Mango contributes to create a lively flavour profile, with notes of ripe mango, peach, and a delicate sweetness. • Washed Process – After fermentation, cherries are pulped and thoroughly washed. • Sustainable Water Filtration – Wastewater is filtered through specialised tanks and irrigated into vetiver grass beds, ensuring no contaminated water is released. This sustainable filtration system ensures that no contaminated water is discharged. • 10‑Day Drying – Beans are dried on elbas patios until they reach 9.5–11% moisture for optimal stability. Drying continues until the cherries reach an ideal moisture content of 9.5%–11%. Tasting Notes: Mango, Tropical Fruits, Caramel & Mandarin Jairo Arcila's Mango Co-Fermented Coffee is bright, juicy and intensely aromatic — a perfect expression of fruit‑driven Colombian innovation. • Aroma: Ripe mango, tropical fruit • Palate: Mango, peach, caramel • Acidity: Mandarin‑like citrus • Finish: Clean, sweet and silky The official cupping score is 88 points. Single Origin Details • Origin: Armenia, Quindío, Colombia • Producer: Jairo Arcila • Farm: Santa Mónica • Varietal: Castillo • Altitude: 1450–1500 masl • Processing: Washed + Mango Co‑Ferment • Fermentation: 48 hours anaerobic • Drying: 10 days on elbas patios • Score: 88 Brew Guide This coffee shines in both filter and espresso thanks to its high solubility and fruit‑forward profile. Filter (V60 / Chemex / Batch Brew) • Dose: 20g • Yield: 300ml • Time: 3:00–3:20 Expect a clean, tropical cup with bright citrus and caramel sweetness. Espresso • Dose: 22–24g • Yield: 40–45ml • Time: 28–32 seconds Produces a syrupy, mango‑rich shot with a caramelised finish. Why We Love It This is one of the most expressive co‑fermented coffees we’ve ever roasted — a tropical, juicy, aromatic cup that showcases the experimental brilliance of Jairo Arcila and the sustainable processing systems at Santa Mónica. Shop Moto Bean & Win $10,000 Cash • $10,000 Grand Prize: Every purchase earns free entry • Weekly Rewards: $100 fuel voucher drawn every Friday • Monthly Rewards: Automatic entry into monthly draws • Entries Stay in the Pool: Every purchase remains eligible for all future draws • Melbourne Roasted: Freshly roasted and shipped directly from our roastery

Origin

Colombia Quindío

Process

anaerobic

Varietal

Castillo

Altitude

1500 m