Fruta Madura Collective

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<b>Variety: </b> Colombia, Castillo
</p>
<p>
<b> Processing: </b> Washed 
</p>
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<b> Origin: </b> Narino, Colombia  
</p>
<p>
<b> Producers:</b> Narino Small-Holder
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<b> Altitude: </b> 1800M
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<b> Score: </b> 88
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<p> 	
Nordic Approach asked some of the producers in Nariño to create lots with extended cherry fermentation in order to get even more of the fruit characteristics out of the coffees. They're calling this concept "Fruta Madura", which is Spanish for ripe fruit. This lot is from a collection of producers who all set aside small volumes for this experiment. These coffees are left to ferment as cherry before they are pulped. The cherry can sit in a fermentation tank for one to two days, depending on the temperature. (Higher temperature will speed up the fermentation process, and lower temperature will slow it down.) After being pulped, the parchment is still fermented in the traditional way and processed as a washed coffee. Sounds like a lot of processing, but on the whole the coffee came out tasting great.
</p><p>Super sweet, full bodied and dense; Fruta Madura is everything we love about a Colombian coffee. We're tasting a smooth milk chocolate note, alongside some structured berry and cherry notes. Almost everything we get out of Narino is delicious, but this coffee especially seems representative of the region, and we can't wait for everyone to give it a try.</p>

Milk Chocolate, Berry, Sweet

Variety: Colombia, Castillo

Processing: Washed

Origin: Narino, Colombia

Producers: Narino Small-Holder

Altitude: 1800M

Score: 88

Nordic Approach asked some of the producers in Nariño to create lots with extended cherry fermentation in order to get even more of the fruit characteristics out of the coffees. They're calling this concept "Fruta Madura", which is Spanish for ripe fruit. This lot is from a collection of producers who all set aside small volumes for this experiment. These coffees are left to ferment as cherry before they are pulped. The cherry can sit in a fermentation tank for one to two days, depending on the temperature. (Higher temperature will speed up the fermentation process, and lower temperature will slow it down.) After being pulped, the parchment is still fermented in the traditional way and processed as a washed coffee. Sounds like a lot of processing, but on the whole the coffee came out tasting great.

Super sweet, full bodied and dense; Fruta Madura is everything we love about a Colombian coffee. We're tasting a smooth milk chocolate note, alongside some structured berry and cherry notes. Almost everything we get out of Narino is delicious, but this coffee especially seems representative of the region, and we can't wait for everyone to give it a try.

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Randall LaLonde

Millcreek

Member Since
July '15

Fruta Madura

This is a complex and full-bodied Colombian coffee, but perhaps a little too dense for me, maybe a touch over-the-top. Some of the subtleties of the beans seem diminished because of the extended fermentation process. Nonetheless, all Moustache coffees are fun to drink, and I'm always interested in seeing what they will deliver next.

09/18/21

Michael Luciani

Washington

Member Since
December '20

Love

LOVE LOVE LOVE

10/06/21

CATHERINE KENNEDY

CHARLOTTE

Member Since
May '19

Good morning coffee

smooth, satisfying

10/27/21