The Mandarin
ORDERS SHIP FIRST & THIRD MONDAY OF THE MONTH
Introducing Perspective Roaster’s Micro Series - This series will explore a range of very high-end coffee’s some using experimental carbonic and anaerobic maceration methods, others being produced by farmers on micro-lots. This series is dedicated to exploring and redefining what you know about coffee.
THE MANDARIN
Produced by Luz Helena Salazar - After selective handpicking of cherries, this lot was exposed to a dry anaerobic fermentation process for 48 hours. During this process citric acid and mandarin skin were added to the anaerobic environment which allows enzymes, yeast and bacteria to develop. The cherries are then returned to patios to finish drying. The result brings out bright but balanced citrus, cocoa and brown sugar finish.
Origin: Columbia
Varietals: Castillo
Region: Quindio
Altitude: 1900 – 2200 M
Process: Anaerobic Natural + Mandarin - Grade 1
Next orders ship on 05 & 19 Jun.
Notes: INTENSE TANGERINE, CARAMELIZED CLEMENTINE, DRAGON FRUIT, SYRUP PEACHES, MOLASSES.
Our objective at Perspective Roasters is to always leave room for autonomous thinking. We do not put notes on our coffee in an attempt to not sway your taste experience subconsciously. However, in this case, we feel the writing is on the bag.
ORDERS SHIP FIRST & THIRD MONDAY OF THE MONTH
Introducing Perspective Roaster’s Micro Series - This series will explore a range of very high-end coffee’s some using experimental carbonic and anaerobic maceration methods, others being produced by farmers on micro-lots. This series is dedicated to exploring and redefining what you know about coffee.
THE MANDARIN
Produced by Luz Helena Salazar - After selective handpicking of cherries, this lot was exposed to a dry anaerobic fermentation process for 48 hours. During this process citric acid and mandarin skin were added to the anaerobic environment which allows enzymes, yeast and bacteria to develop. The cherries are then returned to patios to finish drying. The result brings out bright but balanced citrus, cocoa and brown sugar finish.
Origin: Columbia
Varietals: Castillo
Region: Quindio
Altitude: 1900 – 2200 M
Process: Anaerobic Natural + Mandarin - Grade 1
Next orders ship on 05 & 19 Jun.
Notes: INTENSE TANGERINE, CARAMELIZED CLEMENTINE, DRAGON FRUIT, SYRUP PEACHES, MOLASSES.
Our objective at Perspective Roasters is to always leave room for autonomous thinking. We do not put notes on our coffee in an attempt to not sway your taste experience subconsciously. However, in this case, we feel the writing is on the bag.
ORDERS SHIP FIRST & THIRD MONDAY OF THE MONTH
Introducing Perspective Roaster’s Micro Series - This series will explore a range of very high-end coffee’s some using experimental carbonic and anaerobic maceration methods, others being produced by farmers on micro-lots. This series is dedicated to exploring and redefining what you know about coffee.
THE MANDARIN
Produced by Luz Helena Salazar - After selective handpicking of cherries, this lot was exposed to a dry anaerobic fermentation process for 48 hours. During this process citric acid and mandarin skin were added to the anaerobic environment which allows enzymes, yeast and bacteria to develop. The cherries are then returned to patios to finish drying. The result brings out bright but balanced citrus, cocoa and brown sugar finish.
Origin: Columbia
Varietals: Castillo
Region: Quindio
Altitude: 1900 – 2200 M
Process: Anaerobic Natural + Mandarin - Grade 1
Next orders ship on 05 & 19 Jun.
Notes: INTENSE TANGERINE, CARAMELIZED CLEMENTINE, DRAGON FRUIT, SYRUP PEACHES, MOLASSES.
Our objective at Perspective Roasters is to always leave room for autonomous thinking. We do not put notes on our coffee in an attempt to not sway your taste experience subconsciously. However, in this case, we feel the writing is on the bag.