Lot 17b: Mandela Caribe, natural double fermentation

Why this name?:

The "Caribe" or Caribbean zone is one of the most colorful and joyful regions of the country. Its beaches, its flavors, its parties, its music, its people and its stories are the cradle of Garciamarquian magical realism, and make this place one of the most outstanding tourist destinations in Colombia.

About this vareital:

This Unique cultivar was devolp by CGLE throgh 5 different stages that are:
- Self-pollinated (avoiding contaminations from other trees) Caturra x Caturra.
- Timor Hybrid crossing with the objective of creating a resistance to the coffee rust.
- Crossed with Ethiopian material such as Sudan Rume, Daleco, Villa Sarchis.
- Selection of the trees already developed. Bronze tip and green tip.
- Renovation of lots with Green tip trees thanks to positive results in terms of production and quality cup.


Coffee and cupping details


Fermentation: Cherris are fermented for 168 hours in anaerobic form.

Drying Method: Once the whole fermetation is finished the cherries are moved to a mechanical dryer where they last 8 days until moistures is on the ideal percentage point. This mechanical dryers are regulated to a temprature of 38°C - 39°C. 

Bags: 1
Weight: 106 lbs
Score: 89.5
Cupping notes: Fragrance and aroma: Blackberries, hazelnuts, milk chocolate, spicy, and rum. Taste and aftertaste: Black cherries, brown sugar, liquorish rum, red grapes, creamy body, and citrus acidity.
Varietal: MANDELA

Farm details


Farm Name: La Esperanza

District: Colombia, Valle de Cauca, Trujillo

Crop Size: 11.5 Hectares

Farm Elevation: 1430-1760MSNM
Average Rainfall: 1526MM/annual, Humidity: 80- 85%, Temperature: 15°C - 21°C

Other info

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