Colombia Mango Bourbon

MANANTIALES DEL FRONTINO

ESTATE 1st & 3rd PLACE CUP OF EXCELLENCE 2018

Farmers Andrés and Olga Lucía Londoño, the third generation of coffee producers and entrepreneurs. The Estate, located on a hill of the Central Andes mountain with an altitude of approximately 1950 meters above sea level. Across dozens of springs and surrounded by a vast untouched mist forest which they like to call the five-sense forest because of the multisensory experience you can enjoy when you walk inside. You can feel, hear, touch, smell and taste the flavor of nature. These particular characteristics of a magnificent terroir and environmental conditions allow it to have a unique microclimate for producing the highest quality coffee. On this farm there are seven varieties of coffee Caturra, Castillo, Maragogipe, Red and Yellow Bourbon, Gesha, and Tabi, each one planted in micro-lots. Jorge Isaza, the administrator of the farm, also an agronomist, with a Q grader license. Jorge is in charge of monitoring the coffee from when the seed is acquired until it is taken to threshing. Moreover, a team of an agronomist, agricultural engineers, food engineers are part of the team that makes this farm so special. Social and environmental responsibility are key factors to Andrés and Olga, as the farm works in conjunction with the community for rural development. Manantiales is a farm full of fauna and flora, it is common to find wild animals, therefore, hunting is prohibited. The preservation of all species is a priority. The farm has acquired the Rainforest Alliance certification since 2018

BOURBON 

Yellow Bourbon is well known in the world of specialty coffee, originally from Yemen. Managed to adapt to terroirs after many years of research. Yellow bourbon in micro-lots at 1680 to 1810 m.a.s.l. proved to be the best altitude and temperature conditions for these varieties. The yellow bourbon consists of tropical fruit notes with vibrant acidity and an elegant body. The bourbon process is Aerobic natural with extended fermentation of 300 hours aiming to accomplish very intense red fruits and tropical fruits flavors, as well as high sweetness and body, taking good care of the temperature as well as drying processes.

AGROECOLOGICAL DATA

Botanic Cultivars: Yellow Bourbon

Growing Altitude: 1600 - 1810 M.A.S.L

Farm Temperature: 18 – 24 °C

Physical preparation: Specialty grade hand selected by women of the community , 0 first group defects, max 5 second group defects.

Picking: Manual selective recollection of ripe cherries at 23 Brix.

Fermentation: Natural, 300 hours of aerobic fermentation, controlling temperature below 17 Celsius aiming for lactic fermentation.

Drying: Mix of sun-dried and mechanical silo with temperature control below 40 Celsius and 3 resting steps between different moisture contents.