Last updated: 2026-09-15T18:21:50.721Z

En rupture de stock

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

26,37 $US/8oz

**Traitement:** [Process miel](https://www.coffeelist.co/fr/insights/processing-method/honey)

,

[Macération carbonique](https://www.coffeelist.co/fr/insights/processing-method/carbonic%20maceration)

,

[Cofermenté](https://www.coffeelist.co/fr/insights/processing-method/co-fermented)

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

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

**Altitude:** ~1500 m alt.

**Recommandé pour:** Filtre

## Ce que dit la marque

> 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 en anglais.

[Voir les éditions précédentes](https://www.coffeelist.co/fr/b/experimental/exp022-coconut-mango/releases)

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

# EXP022: COCONUT / MANGO

[Voir sur le site du torréfacteur](https://experimental.coffee/products/exp022)

8oz

26,37 $US

(52,74 $US/lbs)

## Profil

### Caractéristiques gustatives

**Corps:** 25/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 56/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 64/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 25/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 88/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire — 2/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Mangue

Vanille

Noix de coco

Noix de coco grillée

Pop-corn au beurre

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