Honey Mango Osmotic dehydration, Castillo - Alegrías, Colombia

The farm alegrías It is characterized by having varied microclimates because it is located near a rocky area known locally as Peñas Blancas where there are cultivated trees, mostly of the Castillo variety.

Juan David Puerta Food engineer innovatively processes micro lots on this farm, giving technical process guidance to workers in order to improve the quality of the coffee produced there. It begins with the selection of ripe cherries. These cherries are placed in sealed tanks. After the first 12 hours the cherries start to “ and generates a liquid that is called mosto then is then extracted from the bottom on the tanks. This mosto is placed in a beaker and Juan David adds his magic blend to it. The blend has glucose syrup and mango juice. The brix must be adjusted to create the osmotic dehydration.

CUPPING NOTES:
Mango and sugar cane fragrance. The
flavor is very sweet, like caramelized fruits with medium citric acidity. Is has a long lasting after taste of mango.

Score:  87

Altitude: 1420