April 25, 2025

Melon & Mango – The Juiciest Brew in Colombia

A Distinctive Taste from Colombia’s Lush Highlands

La Luisa Mango Honey Coffee offers a flavour profile unlike anything found in traditional Colombian brews. Grown in Ciudad Bolívar, located within the Antioquia department of northwestern Colombia, this coffee stands apart thanks to its unique processing method and the dedication of a multi-generational farming family. At altitudes ranging from 1,000 to 2,300 metres, the conditions at Finca La Luisa foster slow cherry maturation. This extended growth period allows for more complex sugar development within each bean.

Generational Knowledge Meets Contemporary Innovation

Finca La Luisa is currently operated by Juan Pablo Vélez, the fourth-generation steward of a coffee-growing tradition that spans over a century. Rather than relying solely on inherited methods, Juan Pablo has shifted focus toward producing coffees with defined profiles, tailored specifically for the specialty market.

By introducing modern techniques like carbonic maceration—a controlled fermentation process more commonly associated with winemaking—he’s elevated the sensory experience of the beans his farm produces. His approach maintains the integrity of traditional cultivation while integrating fermentation science to push flavour boundaries.

A Processing Method That Sparks Flavour Evolution

What sets La Luisa Mango Honey Coffee apart is the honey process, a method that balances body and clarity. Initially, ripe coffee cherries are placed into pressurised stainless steel tanks, where CO² is flushed in to displace oxygen. This anaerobic environment supports a clean, fruit-forward fermentation over five days. Next, the naturally occurring coffee juice released during this stage is collected.

After the cherries are de-pulped, they return to the tank with the previously extracted juice, now blended with mango and other tropical fruits.

Over the following three days, the combination infuses the coffee with vibrant, juicy characteristics not achievable through standard fermentation. Finally, the beans are dried for an additional five days, ensuring the sugars remain intact without developing undesirable off-notes. The result is a coffee with a highly consistent profile batch after batch, thanks to both the stainless steel fermentation environment and meticulous timing throughout the process.

The Aromatic and Textural Composition of the Cup

When brewed, La Luisa Mango Honey reveals a striking profile. It begins with a creamy mouthfeel that coats the tongue but avoids heaviness. The first flavour that emerges is ripe honeydew melon, followed by a wash of sweet honey. Midway through the sip, a burst of mango rises, adding a tangy brightness that finishes clean.

What’s especially notable is the smooth balance between fruit acidity and residual sugars. This harmony is not only rare but a direct consequence of the dual fermentation phases and the use of fruit in the process. It’s this deliberate manipulation of fermentation variables that lends this coffee its tropical character without overwhelming sweetness.

Red Caturra and Terroir Synergy

Choosing Red Caturra for this process was strategic. The variety’s dense bean structure and naturally high sugar content make it ideal for controlled fermentation. Planted between 1,000 and 2,300 metres, the elevation contributes cooler nights and warmer days, conditions that slow cherry development.

This slow ripening builds higher sugar concentrations and deeper acidity, both of which translate directly into cup quality.

Moreover, Ciudad Bolívar offers stable climate patterns with moderate rainfall and mineral-rich soil. These agricultural conditions combine to create an optimal setting for producing expressive, fruit-forward coffees like La Luisa Mango Honey.

Why Filter Brewing Brings Out Its Best

This coffee has been developed with filter methods in mind. Brewing techniques such as pour-over or Chemex offer the clarity and precision necessary to fully experience its complexity. Filter extraction highlights the lighter, more delicate attributes such as melon and mango without introducing excess bitterness or muddled flavours that pressurised or immersion brewers might extract.

Precision in temperature control and pour rate when using manual brewers allows the drinker to isolate and appreciate the layered flavours. In this format, the smooth texture and fruity aroma remain intact from start to finish.

Try our La Luisa Mango Honey Coffee Specialty from Colombia as one time purchase or with our subscription packages that arrive straight at your doorstep every month or bi-weekly.