cGLE, XO Natural - Mandela

Over the past 30 years, Luis and Rigoberto have carried out extensive renovations across the farms - planting both traditional and exotic varieties throughout the 52 producing hectares at Potosi. Classic Colombian cultivars such as Caturra, Colombia, and Tabi grow alongside rarer varieties including Geisha, Sidra, San Juan, Mandela, SL28, and others.

In addition to leading with progressive farm management, they continue to innovate in processing—consistently exploring new techniques to elevate the quality and character of their coffees. This lot is no different, expressing 

Process:

Only the ripest coffee cherries are hand-selected, then submerged to remove lighter, less flavourful beans. Brix levels are measured to assess sugar content, and the cherries are then carefully fermented in GrainPro bags for 70 hours—gently rotated every 5 hours to ensure even fermentation and to intensify their natural acidity and fruit character.

To preserve flavour and structure, the cherries begin drying in a mechanical system for 3 days at a controlled temperature of 38–40°C. They are then transferred to raised beds for a slow, natural drying period of 12–15 days, where complexity and depth continue to develop. Finally, the beans are rested in climate-controlled storage at 18–19°C, stabilising before they are ready for roasting.

Tasting Notes: Maraschino, Tropical, Dried Fruits

Producer - Rigoberto & Luis Eduaredo Herrera

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.