Purple Caturra · Acevedo, Huila
Colombia · Acevedo, Huila · 1,730 masl · Claudia and Rodrigo Sanchez
Washed co-ferment, ~190 hr. A Lactobacillus and Saccharomyces cerevisiae culture lifted with mango, mint and panela, held to target Brix and pH, then washed and dried 20-25 days on raised parabolic beds.
Same clean, bright coffee, gentler machine. The AeroPress brews this washed co-ferment as a concentrated immersion that fills in a little body, then a splash of bypass keeps the mango, pineapple and sweet lime sparkling and clean on top.
We brew it upright, not inverted. The mint is a delicate, cooling note and this is already a loud ferment, so flipping an inverted chamber churns the slurry and muddies the sparkle. Upright keeps the agitation gentle and loses less heat. Sort your water and grind, then brew.
Magnesium 20.7 (the highest we tested), bicarbonate 12, sulfate-dominant. This is a washed, sparkling coffee, and the crisp, high-clarity acidity Arwa gives is exactly what lifts the mango, pineapple and sweet lime. The mint stays clean on the low bicarbonate. Where a soft natural would be stripped, this clean a cup takes the sulfate.
A clean, sparkling immersion with a little more body than the filter. Mango and pineapple up top with a bright sweet-lime acidity, a rounder maple and vanilla middle from the steep, and a cooling mint lift on the finish. The bypass keeps the fruit clean and lifted. If the sparkle flattens or the mint turns medicinal, drop the temperature before you touch the grind.