Colombia Coco/Mango 132 Hour Co-Ferment

Pedro Nel Salazar, a second-generation producer from Finca Sicilia in Quindío, Colombia, partnered with renowned producer and agroindustrial engineer Edwin Noreña to create this unique mango and coconut co-fermented lot. The coffee began with a 12-hour low-oxygen fermentation at Finca Sicilia before being transferred to Finca Campo Hermoso for a 48-hour carbonic maceration. Edwin then created a fermentation must inoculated with lactic acid bacteria and infused with dehydrated coconut, fresh mango, and allulose sugar. The cherries were lightly depulped to a dark honey level and fermented in this mixture for an additional 72 hours before being dried for 10 days in a greenhouse.
Processing Summary
Producer: Pedro Nel Salazar
Farm: Finca Sicilia, Quimbaya, Quindío, Colombia
Collaborator: Edwin Noreña (El Alquimista)
Process: Mango & Coconut Co-Fermented Honey
12-hour low-oxygen fermentation
48-hour carbonic maceration
72-hour coconut-mango lactic co-fermentation
Total fermentation time: 132 hours (5.5 days)
10-day greenhouse drying
The result is a highly expressive coffee that combines Edwin Noreña's innovative fermentation techniques with the classic coffee-growing traditions of Quindío, producing intense tropical fruit character and a distinctive sensory experience.