Mango Tango - Colombia

From the same farm that gave us our beloved Lush Bomb!

We present to you this Mango Pineapple Bomb!

This Colombian crop is the sweetest, tangy mango explosive coffee we've tried so far. A competition grade coffee, scoring an 89 points on the cupping scoresheet.

Due to its special fermentation washed processing, it developed a very sweet and very apparent punch of aroma and flavor. Its flavor profile encompasses very deep and aromatic sweet mango flavors, mixed with vibrant pineapple, tropical & tangy oranges as it wraps up. Remember that sweet Mango Alfonso taste! 

Cultivated by the innovative and exceptional producer Julio Andres, out of the "Milan" Farm located at Risaralda, Colombia. This competition grade coffee can certainly be one of your everyday fruity coffee. It's best to be enjoyed as a hot brewed filter coffee, in order to engage your senses into the different layers it presents in the cup, try it as a V60, French Press, or on your favorite Aeropress, this crop will promise to deliver!

Our roasting approach had to be simply straightforward, highlighting those sweet tangy mango flavors, while maintaining its pineapple-like acidity to a balanced level, pushing that juicy flavor just a bit to complement rather than overpower. Presenting the cup as a very juicy fruity Mango Pineapple Bomb.

Brew it the way you like, hot or cold, you'll be left in joy for sure.

Crop Information:

• Origin: Colombia - Risarelda
• Variety: Caturra
• Processing Method: Special Fermentation, Washed
• Altitude: 1400 Meters Above Sea Level
• Aroma/Flavor: Mango Alfonso, Pineapple, Sweet, Tropical 
• Recommended For: Filter
• Cupping Score: 89 Points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:15.5 (Coffee:Water)
  • Dose: 20g
  • Water: 310ml (g) 
  • Time: 2:30 - 3 Minutes
  • Water Temp 92 Degrees Celsius max 
  • Method: 4 Pours total (including bloom):
    • 40g Bloom.
    • @ 30 sec: Add Up to 150g Slow Spiral Pour.
    • @ 1:10 Min: Add Up To 250g Spiral Pour, Medium Flow Rate.
    • As soon as bed dries: Add up to 310g Center Pour, Slow (Non aggressive) Flow rate. 
• Iced (V60):
  • Ratio: 1:14.5 (Coffee:Water)
  • Dose: 22g
  • Water: 160ml + 160g ice (320ml total) 
  • Time: 1:20 - 1:45 Minutes
  • Water Temp 92 Degrees Celsius max 
  • Method: 3 Pours total (including bloom):
    • 40g Bloom.
    • @ 30 Sec: Add Up To 100g Spiral Pour, and swirl after.
    • As soon as bed dries: Add up to 160g Spiral Pour, medium (Non aggressive) Flow rate.
    • Add 160g Ice into decanter and swirl till ice melts.
    • Pour into a cup and enjoy.