Elmer Restrepo has been working in coffee for over four decades. Now in his 60s, he chose to take his experience, practical knowledge, and long-term vision and apply it to the founding of his own farm, El Renacer. The 30-hectare farm is a forward-thinking and innovation-driven project located in the Chinchiná Caldas region of Colombia.
Mango Co-Fermentation Process
Step 1:
A culture of lactobacillus and saccharomyces is enriched with mango and a natural sweetener like panela or molasses. The mango contributes distinct flavor characteristics while the sweetener energizes microbial activity.
Step 2:
Freshly harvested, ripe coffee cherries are sorted and pulped. Then they’re sealed in a fermentation tank with the mango-fermented culture for a 72-hour anaerobic fermentation process.
Step 3:
Once fermentation is complete, the coffee beans are dried in the sun, then in the shade, for around 10 days.
- Origin: El Renacer, Chinchiná, Caldas, Colombia
- Altitude: 1,400-1,600 m
- Flavour: mango
- Beans: 100% arabica, Red Bourbon
- Process: washed mango co-ferment
Fresh every week and carefully roasted in our Rotterdam-West coffee roastery
