MANGO SLAP

Tasting notes

In the roaster’s words

MANGO SLAP lands loud. Rwanda’s high altitude precision from Musaza Lot, colliding with the tropical excess of Jairo Arcila ’s Mango Co-Ferment from Santa Mónica in Quindío, Colombia. Expect explosive mango sorbet, papaya, and stewed berries, followed by a tropical slap. It opens juicy as well as wild, then settles into a clean lingering tropical candy. On one side, a Rwandan coffee project built on transparency, community partnerships, and 32-35 days of natural processing at elevation. On the other, one of Colombia’s most progressive producers, using experimental co-fermentation to push coffee into entirely new flavour territory. Nuance: Mango Sorbet | Papaya | Stewed Berries Provenance: Rwanda | Colombia Elevation: 1800 – 2000 masl Process: Natural | Mango Co-Ferment Honey Variety: Red Bourbon | Castillo Built for Filter & Espresso

Notes

Blend of Rwanda Musaza Lot natural process coffee and Colombia Santa Mónica, Quindío Jairo Arcila mango co-ferment honey process coffee.