Mango/Coconut Co-Ferment

Some coffees challenge what coffee can taste like. This lot from Pedro Nel Salazar does exactly that. Produced in collaboration with fermentation specialist Edwin Noreña, it's the result of an intentionally unconventional process that layers carbonic maceration, a dark honey process, and a controlled co-fermentation with fresh mango and coconut. The result is unmistakable. Coconut leads the way, followed by ripe tropical fruit, pineapple sweetness, and soft floral notes. It evokes piña colada more than traditional Colombian coffee, yet retains enough structure to remind you there's exceptional coffee underneath it all. These aren't flavours extracted from syrups or added after roasting. They're developed during fermentation, where carefully cultivated microorganisms transform the coffee's natural sugars alongside fresh fruit. It's a process that continues to push the boundaries of what's possible in coffee. Whether you find it fascinating, surprising, or simply delicious, this is a coffee that invites curiosity.