El Mambe Honey Anaerobic

El Mambe Honey AnaerobicThis nano lot is very distinctive in flavour. It is full of fruitiness yet it has a roasty edge and strong caramel notes. Expect tasting notes of Rooasted Pineapple, lychee, mango, marigold, caramel and tamarind. El Mambe El Mambe is a relatively new piece of farmland developed by the Hoyos family, who are also the proud owners of the well established Filadelfia farm. Both farms are located in San Agustn, in the southern part of Colombias Huila

This nano lot is very distinctive in flavour. It is full of fruitiness yet it has a roasty edge and  strong caramel notes. Expect tasting notes of Rooasted Pineapple, lychee, mango, marigold, caramel and tamarind.

El Mambe

El Mambe is a relatively new piece of farmland developed by the Hoyos family, who are also the proud owners of the well-established Filadelfia farm. Both farms are located in San Agustín, in the  southern part of Colombia’s Huila region, nestled within the Andes mountain range — near the  birthplace of the country’s largest river, the Magdalena.

The mysterious region where huge stone  idols from ancient Pre-Columbian times lie among centuries of foliage and remind people of the rich  cultural tapestry, they are part of. This unique location not only shapes the land’s rich  biodiversity but also connects the legacy of Filadelfia with the promise of El Mambe, where  tradition meets new beginnings.

Honey Anaerobic process:

This lot is Pink Bourbon variety processed using honey anaerobic fermentation techniques. Only ripped coffee cherries were harvested; coffee was then selected by density and sanitized. The full cherries were put into the barrels and fermented without oxygen for 48 hours. Then, coffee was de-pulped (without water used) and put into sanitized hermetically sealed barrels (with relief valve) and fermented in mucilage without oxygen for the next 90 hours. After the coffee cherries were washed and placed on air-flow canopy beds, to dry for 20 -25 days.