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HomeCoffeesKolumbien Mango Fermentiert
Huila · Colombia

Kolumbien Mango Fermentiert

Mango fermentation, natural Purple Caturra, Bourbon, grown at 1500 masl

Roasted by Kaffeerösterei Röstfreunde

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryKaffeerösterei Röstfreunde· Randersacker, Germany
FarmEl Eden, Huila, Colombia?
ProducerRodrigo Sánchez
ProcessMango fermentation, natural✓
Harvest2025✓
Altitude1500 masl✓
VarietiesPurple Caturra, Bourbon✓
Roast—
Tasting notesMango✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

1NOTE
  • Mango
    Fruity

Supply Chain

  1. Farm

    El Eden, Huila, Colombia

    Grown by Rodrigo Sánchez

  2. Harvest

    2025

    stated by the roaster, no harvest year to match on

  3. Roastery

    Kaffeerösterei Röstfreunde

  4. Coffee· viewing

    Kolumbien Mango Fermentiert

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarHoney GeshaEl Porvenir Kolumbien EspressoKOLUMBIEN | ARNULFO LEGUIZAMO GEISHAColombia - La BateaMeraki. El TropicalColombia Cesar ArocaMore from this producerRodrigo Sánchez31Same variety, exploredPurple Caturra27Bourbon2353Similar flavour profileMango500From the same originColombia6009More from this roasterKaffeerösterei Röstfreunde31 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessMango fermentation, naturalAltitude1500 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability