Last updated: 2026-09-10T16:49:04.455Z

Ausverkauft

[0.0 out of 5 stars — 0 Bewertungen](https://www.coffeelist.co/de/b/experimental/exp022-coconut-mango/reviews)

26,33 $/8oz

**Prozess:** [Honig-Prozess](https://www.coffeelist.co/de/insights/processing-method/honey)

,

[Kohlensäuremazeration](https://www.coffeelist.co/de/insights/processing-method/carbonic%20maceration)

,

[Co-fermentiert](https://www.coffeelist.co/de/insights/processing-method/co-fermented)

**Region:** [Quindío, Kolumbien 🇨🇴](https://www.coffeelist.co/de/insights/region/373c4552-8b6a-4ffa-a7fd-f25c966fa6a9)

**Varietät:** [Caturra](https://www.coffeelist.co/de/insights/variety/caturra)

**Höhe:** ~1500 m ü. NN

**Empfohlen für:** Filter

## Was der Röster sagt

> WHY THIS COFFEE? It's back to our roots and vision with this one: wild, cutting-edge, pushing the envelope type coffee. EXP022 is a collaboration between Pedro Nel Salazar and Edwin Norena, showcasing what Colombian farmers can achieve when they come together: a wild coffee. This coffee presents with intense coconut, like the toasted kind in trail mix. We get mango in the sweetness and body and a subtle vanilla finish. This one is light: let it rest three weeks. PROCESSING DETAILS Pedro Nel Salazar began processing the coffee at Finca Sicilia with a brief pre-fermentation stage. He measured their sugar content at 18° Brix, then soaked them for two hours before placing them into a low-oxygen environment for 12 hours of fermentation. The coffee was then transferred to Campo Hermoso, where Edwin Noreña continued the co-fermentation process. It started with a 48-hour carbonic maceration. The liquid byproduct from this stage (mossto) was then inoculated with lactic acid bacteria and combined with dehydrated coconut, fresh mango, and allulose (a low-cal sugar). At the same time, the cherries were lightly depulped to achieve a dark honey level and subsequently immersed in the coconut-mango lactic solution for an additional 72 hours of maceration. After fermentation, the coffee was removed from the tanks, drained without washing, and dried in a greenhouse alongside dehydrated pulp for approximately 10 days. COFFEE DETAILS Origin: Colombia (Quindío) Producer and farm: Finca Sicilia and Campo Hermoso Varietal: Caturra Elevation (masl): 1500 Processing: Carbonic honey + mango and coconut cofermentation Green cost: $17.81/lb Percentage paid to producers: 75% BREW GUIDE How long to rest: Three to four weeks. This is a light coffee. We taste: You know the coconut pieces in trail mix? That plus a mango sweetness and a really fun buttered popcorn savoriness. We like: A conical brewer, lower temps, slightly coarser, and a 1:16 ratio. Be gentle with this one! PACKAGING NOTE The images represent our in-store, retail packaging. If you'd like a stickered box, just drop us an email.

Original auf Englisch.

[Frühere Veröffentlichungen anzeigen](https://www.coffeelist.co/de/b/experimental/exp022-coconut-mango/releases)

[EXPERIMENTAL · US](https://www.coffeelist.co/de/b/experimental)

# EXP022: COCONUT / MANGO

[Beim Röster ansehen](https://experimental.coffee/products/exp022)

8oz

26,33 $

(52,66 $/lbs)

## Profil

### Geschmacksprofil

**Körper:** 25/100 — Leicht & teeartig (0) to Vollmundig & cremig (100)

**Säure:** 56/100 — Sanft (0) to Lebhaft & säurebetont (100)

**Süße:** 64/100 — Weniger süß (0) to Sehr süß (100)

**Bitterkeit:** 25/100 — Dezente Bitterkeit (0) to Ausgeprägte Bitterkeit (100)

**Charakter:** 88/100 — Klassisch (0) to Funky & neuartig (100)

**Röstgrad:** Hell — 2/7, from Sehr hell (1) to Sehr dunkel (7)

## Geschmacksnoten

Mango

Vanille

Kokosnuss

Geröstete Kokosnuss

Butterpopcorn

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