{"product_id":"colombia-huila-monteblanco-carabao-mango-yeast-co-ferment","title":"Colombia Huila Monteblanco \"Carabao Mango\" Yeast Co-ferment","description":"\u003cp\u003e\u003cstrong\u003eTasting Note:  Fruit Tea | Mango Juice | Maple Syrup\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"height: 39.2px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 22%; text-align: left; height: 19.6px;\"\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 25.3155%; text-align: left; height: 19.6px;\"\u003e\u003cstrong\u003eProcessing Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 26.6845%; text-align: left; height: 19.6px;\"\u003e\u003cstrong\u003e Altitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 22%; text-align: left; height: 19.6px;\"\u003eRed Caturra\u003c\/td\u003e\n\u003ctd style=\"width: 25.3155%; text-align: left; height: 19.6px;\"\u003eMango + cultured-yeast (Lactobacillus \/ S. cerevisiae) mother-culture co-ferment; ~180h sealed fermentation with mango solution, fully washed, then 20–25 days drying.\u003c\/td\u003e\n\u003ctd style=\"width: 26.6845%; text-align: left; height: 19.6px;\"\u003e1,730 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003cstrong\u003eSize:\u003c\/strong\u003e  200g\/1kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendation:\u003c\/strong\u003e Filter Brews \/ Modern Espresso \u003c\/p\u003e\n\u003cp\u003eThis coffee drinks like \u003cstrong\u003emango juice\u003c\/strong\u003e with \u003cstrong\u003emaple syrup\u003c\/strong\u003e sweetness underneath, because producer Rodrigo Sánchez Valencia co-fermented the pulped coffee for roughly 180 hours with a cultured mango-and-yeast \"mother culture\" before it was processed as a fully washed coffee (all pulps, flesh and mucilage removed at the time of drying).\u003c\/p\u003e\n\u003ch3\u003eThe grower\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sucafina.com\/na\/offerings\/monteblanco-caturra-mango-extended-fermentation-fw\"\u003eRodrigo Sánchez Valencia\u003c\/a\u003e is a third-generation farmer at Finca Monteblanco, in San Adolfo (Vereda La Tocora), municipality of Acevedo, in the \u003cstrong\u003eHuila\u003c\/strong\u003e highlands of southern Colombia. He's known for designer co-fermentation lots, and this is one of them. The farm harvests twice a year, June to July and October to November.\u003c\/p\u003e\n\u003ch3\u003eHow it's fermented\u003c\/h3\u003e\n\u003cp\u003eThis is the engine of the cup. Over about eight days, a \"mother culture\" of cultivated microbes (Lactobacillus plus \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, the same yeast behind bread and beer) is built up and fed with panela and mango, a bit like a sourdough starter grown for coffee instead of bread. That live culture inoculates the pulped coffee, which then ferments in sealed tanks with a mango solution for around \u003cstrong\u003e180 hours\u003c\/strong\u003e. The sugar level and pH are held inside a tight window so the fruit layers on top of the coffee's base rather than burying it. Only then is the lot fully washed and dried slowly for 20 to 25 days.\u003c\/p\u003e\n\u003ch3\u003eThe varietal\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/varieties.worldcoffeeresearch.org\/varieties\/caturra\"\u003e\u003cstrong\u003eCaturra\u003c\/strong\u003e\u003c\/a\u003e is a natural dwarf mutation of Bourbon found in Brazil about a century ago, capable of good cup quality at altitude but famously vulnerable to leaf rust. Red Caturra is the form that dominates Colombian planting, and on its own it leans toward chocolate, grapefruit and berry sweetness. It's a clean, dependable workhorse, which is the whole point: the ferment is what turns an ordinary cup into this one.\u003c\/p\u003e\n\u003ch3\u003eIn the cup\u003c\/h3\u003e\n\u003cp\u003eExpect \u003cstrong\u003emango juice\u003c\/strong\u003e out front, \u003cstrong\u003emaple syrup\u003c\/strong\u003e sweetness sitting underneath (closer to gula melaka than to anything you'd pour on pancakes), and a \u003cstrong\u003efruit-tea\u003c\/strong\u003e lift on the finish. It reads as layered rather than artificial, which is exactly what holding that fermentation window is for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the discerning cup: order a bag online and taste exactly what Rodrigo's mango co-ferment does to a clean Huila Caturra.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Beansology","offers":[{"title":"200g","offer_id":47683781722290,"sku":"CHMCMYC-26-01-200G","price":88.0,"currency_code":"MYR","in_stock":true},{"title":"1kg","offer_id":47683781755058,"sku":"CHMCMYC-26-01-1KG","price":367.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0510\/5831\/1346\/files\/CHMCMYC-26-01_cover.png?v=1783305179","url":"https:\/\/thecrackpots.com\/products\/colombia-huila-monteblanco-carabao-mango-yeast-co-ferment","provider":"The Crackpots Coffee Roaster","version":"1.0","type":"link"}