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.
Maui Mojito is the clean, bright one of the Maui set. It is a washed co-ferment, so where the naturals are heavy and creamy, this is transparent and sparkling: mango and pineapple up top, sweet lime, a maple and vanilla finish, and a cooling mint lift from the ferment. The washing strips the muddy edge and leaves the fruit crisp.
That is why it is on the V60. The cone's clean, fast flow keeps the sparkling acidity and the mint defined rather than letting them smudge into the sweetness. A washed coffee can take a little more heat than a natural, so this one runs a touch hotter. Sort your roast age, your water and your grind, get clear on the cup you are chasing, 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.
Clean, sparkling and tropical. Mango and pineapple up top with a bright sweet-lime acidity, a maple and vanilla sweetness underneath, and a cooling mint lift that defines as it cools. A washed co-ferment should read crisp and transparent, never heavy. If the sparkle flattens, your water or your heat is buffering it, so fix that before the grind.