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Thick, juicy and super sweet mango upfront on the palate. Followed by a fresh mandarin note so sweet, we almost just called it "orange starburst" but it didn't fit on the label. Lively but subtle citrus acidity. Lovely orange blossom on the finish.

Warning: This juice box of a coffee is highly crushable - have just one cup at your own risk. You'll be brewing another one before you know it. 

About

The "Perry Process" is courtesy of a knowledge exchange that occurred when Perry (Selva Coffee) was visiting Ronaldo (Disruptiva) on his family farm in Boyaca, Colombia. He commented that piling the coffee in little mounds on the patio helps add complexity through additional atmospheric oxidization. Ronaldo being Ronaldo, he went ahead and added the Disruptiva touch: 

First, the fruit is picked at peak ripeness and rinsed. It's then fermented in grainpro bags for four days. It's then pulped with almost no water for a full honey process, before being left in an open ceramic tank overnight. After that rest period, it's set into these cute little mounds on the concrete patio for two days before being levelled out to dry. Drying takes an average of 12 days. 

Another thing about this coffee that makes it so special. The variety, Catuai, is truly not often found in Colombia. In Boyaca, there was a widespread proliferation of Costa Rican varieties such as Catuai and Costa Rica 95 in the early 2000's. While Castillo is becoming evermore common, there are still plenty of farms with these varieties planted. 

Coffee Specs 

This Coffee Comes to You From...

Moniquira, Boyaca, Colombia