Colombia Washed Mango Purple Caturra Co-Ferment Experience:JUST A BAG but a testament to resilience

but a testament to resilience and dedication

and raisin

followed by another 48-hour mucilage fermentation

( Beer/Bakers Yeast )-culture-driven fermentation designed to precisely shape the coffee’s aromatic and structural profile

Colombia Washed Mango Purple Caturra Co-Ferment Experience:JUST A BAG but a testament to resilienceThis Purple CaturraBourbon is processed using Rodrigo Sanchezs Mango Biche Washed method, a co fermentation built around cultivated microorganisms and a fresh fruitbased mother culture. Selected strains of Lactobacillus and Saccharomyces cerevisiae ( Bakers Brewers Yeast ) are first cultivated, then blended with mango, citric juices, and pineapple to form the fermentation base. Freshly harvested coffee is fermented with this mother culture for