Caturra. Washed. Co-fermented. 

Every bean has a story
Melon Mambo is our new coffee in the Flavor Pop series, and all in all another top and super delicious coffee from Finca Chorro Alto in Huila, Colombia, and producer Luz Angela Rojas!

Finca Chorro Alto

Located in the mountains of Oporapa, Huila, at elevations ranging from 1,600 to 1,800 meters above sea level, Finca Chorro Alto is a 10-hectare family-operated farm led by Luz Angela Rojas. After spending several years working in healthcare administration, Luz Angela returned to the farm during the COVID-19 pandemic. She brought with her a systems-oriented approach that translated naturally into coffee production. Today, the farm is managed with strict controls on agricultural practices, precise lot separation, and a strong focus on consistency and traceability.

Chorro Alto specializes in the production of small, carefully separated lots, with particular attention to varieties such as Chiroso and Papayo. The farm follows controlled fermentation protocols designed to highlight clarity, structure, and varietal expression in the cup. Advanced post-harvest
practices have been strengthened through the collaboration of Edinson Argote. His extensive experience in quality management and controlled fermentation has contributed to refining the farm’s processing philosophy. Every technical intervention is applied with the goal of enhancing the inherent qualities of the coffee rather than overshadowing them.

Coffee production at Chorro Alto remains a true family effort, with members of the Rojas family actively involved in harvesting, processing, and drying. The farm is also part of the Quebraditas network in Huila, where shared infrastructure and technical knowledge support a consistent approach to quality and post-harvest management. Through disciplined farming practices and precise processing, Chorro Alto is committed to producing distinctive coffees that express the character of the region while maintaining exceptional consistency from harvest to harvest.

 

Melon Mambo Processing & Co-fermentation

1. Harvesting: Selective handpicking is carried out, ensuring a minimum of 80% fully ripe cherries. This guarantees optimal sugar concentration and consistency throughout the process.


2. Floating: The cherries are floated in clean water to remove underripe, overripe, and dried fruits. This ensures that only high-quality cherries are processed.


3. Fermentation:Oxidation: The cherries are placed in food-grade plastic tanks for 24 hours. This promotes enzymatic activity and the development of aromatic precursors.


4. Dry Pulping: The coffee is then dry-pulped, preserving a greater amount of mucilage.


5. Co-Fermentation: The coffee undergoes a 72-hour submerged fermentation with specific yeast strains and melon pulp. This enhances sweetness, complexity, and a distinctive fruity profile.


6. Drying: Once fermentation is complete, the coffee is mechanically dried for approximately 76 hours at an average temperature of 40°C. This achieves a gradual and uniform reduction in moisture.


7. Stabilization: Finally, the coffee is stored in GrainPro bags. These allowthe beans to stabilize while preserving the sensory characteristics developed during processing.

If you fancy more Flavor Pop coffees, you can try Bananarama or Tropicana!