Mandela is a self pollinated selection from Caturra Timor Hybrid and Ethiopian original varietals, such as Sudan Rume, Daleco, and Villa Sarchi.
The picking is done manually selecting only the perfectly ripe cherries. The depulping process is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours. Coffee is left for about 48 hours in silo (temperature approx of 35C), it is then passed to solar dry for about 15 days.
The result is this fantastic funky flavour profile with high winey acidity and flavours of tropical fruit.