When it comes to challenging the status quo, Mandarum is as experimental as they get. Coffee plants of the Tabi varietal (a new hybrid of Timor, Bourbon and Typica) are remarkably disease resistant, making them ideal for experimentation.
These ripe coffee cherries underwent an anaerobic fermentation (meaning fermented without oxygen) with dried with mandarin orange peels, followed by aging in rum barrels at origin for 15 days.
We purchased this incredibly unique coffee not only because it tastes great, but also because it rewards producers who are taking risks with experimentation, and encourages the coffee community to continue pushing the envelope.
Origin: Colombia Region: Planadas, Tolima department Producer: Diego Castro, Finca La Fortuna (IG: @fincalafortunacolombia) Importer: Forward Coffee (IG: @fwdcoffee) Varietals: Tabi Elevation: 1750m Process: Anaerobic fermentation with mandarin orange peels & rum barrel aged. Reminds us of: A chocolate orange you might find in your stocking.