{"id":22700,"date":"2026-03-14T10:49:07","date_gmt":"2026-03-14T10:49:07","guid":{"rendered":"https:\/\/evermorethee.nl\/?post_type=product&p=22700"},"modified":"2026-03-14T10:49:08","modified_gmt":"2026-03-14T10:49:08","slug":"colombia-el-renacer-mango-co-ferment-coffee-beans","status":"publish","type":"product","link":"https:\/\/evermorethee.nl\/en\/product\/colombia-el-renacer-mango-co-ferment-coffee-beans\/","title":{"rendered":"Colombia El Renacer Mango Co-Ferment Coffee Beans"},"content":{"rendered":"

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 Chinchin\u00e1 Caldas region of Colombia. <\/p>\n

Mango Co-Fermentation Process<\/strong><\/p>\n

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. <\/p>\n

Step 2:
Freshly harvested, ripe coffee cherries are sorted and pulped. Then they\u2019re sealed in a fermentation tank with the mango-fermented culture for a 72-hour anaerobic fermentation process. <\/p>\n

Step 3:
Once fermentation is complete, the coffee beans are dried in the sun, then in the shade, for around 10 days.<\/p>\n