Mango

This coffee, made from the Yellow Bourbon variety grown at an altitude of 1,950m in Colombia, undergoes Double Anaerobic Fermentation and Thermal Shock Processing to develop its unique flavor profile.

The two-stage anaerobic fermentation enhances the complexity of the fruit notes, while the thermal shock process maximizes the smooth and sweet texture, bringing out flavors reminiscent of mango, melon, lychee, and banana.

This innovative processing method results in a rich sweetness and vibrant fruitiness, making it a distinctive and memorable coffee experience.

Suitable for filter and espresso.

Package content: 200g whole beans