Rodrigo Sanchez Valencia, a third-generation coffee farmer, brings us an incredible mango-infused Purple Caturra that collages science and art. Before any coffee cherries are involved, Rodrigo starts with a 190-hour fermentation of a mother culture. This mother culture is enriched with orange juice, mangoes, and molasses to fuel the fermentation of the mother culture. As the mango mother culture ferments, the harvested ripe Purple Caturra cherries are floated to remove the lower density beans. The cherries are then pulped and placed in sealed tanks with the mango mother culture for 180 hours. Afterwards, the coffee is sun-dried for 2-3 days and finished under shaded canopies for 15-18 days. The immense work and creativity brings us an exceptional coffee that beams with fruity delight.