MANGO SLAP

MANGO SLAP lands loud.

Rwanda’s high altitude precision from Musaza Lot, colliding with the tropical excess of Jairo Arcila’s Mango Co-Ferment from Santa Mónica in Quindío, Colombia.

Expect explosive mango sorbet, papaya, and stewed berries, followed by a tropical slap. It opens juicy as well as wild, then settles into a clean lingering tropical candy.

On one side, a Rwandan coffee project built on transparency, community partnerships, and 32-35 days of natural processing at elevation. On the other, one of Colombia’s most progressive producers, using experimental co-fermentation to push coffee into entirely new flavour territory.

Nuance: Mango Sorbet | Papaya | Stewed Berries

Provenance: Rwanda | Colombia

Elevation: 1800 – 2000 masl

Process: Natural | Mango Co-Ferment Honey

Variety: Red Bourbon | Castillo

Built for Filter & Espresso