Release 052 - CGLE, Mandela Anaerobic Natural
Country of Origin: Colombia
Variety: Mandela
Process: Anaerobic Natural
Altitude: 1,445-1,571mASL
We're excited to have the Mandela from Cafe Granja Le Esperanza on our menu for the first time. This unique varietal is the result of a multi-stage breeding programme, which results in a coffee that is complex, intense and interesting.
The coffee is picked at peak ripeness before undergoing a single-stage anaerobic fermentation lasting 168 hours. This extended process amplifies complexity and depth in the cup. It is then dried using mechanical driers before stabilisation and storage. These carefully managed conditions protect freshness and maintain the coffee’s vibrant, expressive profile.
In the cup, this results in flavour notes of cherry praline, maltloaf and dark chocolate.
Original: $26.70
-70%$26.70
$8.01Release 052 - CGLE, Mandela Anaerobic Natural
Country of Origin: Colombia
Variety: Mandela
Process: Anaerobic Natural
Altitude: 1,445-1,571mASL
We're excited to have the Mandela from Cafe Granja Le Esperanza on our menu for the first time. This unique varietal is the result of a multi-stage breeding programme, which results in a coffee that is complex, intense and interesting.
The coffee is picked at peak ripeness before undergoing a single-stage anaerobic fermentation lasting 168 hours. This extended process amplifies complexity and depth in the cup. It is then dried using mechanical driers before stabilisation and storage. These carefully managed conditions protect freshness and maintain the coffee’s vibrant, expressive profile.
In the cup, this results in flavour notes of cherry praline, maltloaf and dark chocolate.
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Description
Country of Origin: Colombia
Variety: Mandela
Process: Anaerobic Natural
Altitude: 1,445-1,571mASL
We're excited to have the Mandela from Cafe Granja Le Esperanza on our menu for the first time. This unique varietal is the result of a multi-stage breeding programme, which results in a coffee that is complex, intense and interesting.
The coffee is picked at peak ripeness before undergoing a single-stage anaerobic fermentation lasting 168 hours. This extended process amplifies complexity and depth in the cup. It is then dried using mechanical driers before stabilisation and storage. These carefully managed conditions protect freshness and maintain the coffee’s vibrant, expressive profile.
In the cup, this results in flavour notes of cherry praline, maltloaf and dark chocolate.
