Mango

Mango is the scent of tropical sweetness in its purest form.

It is a sunny, mature, exotic scent: a combination of ripe fruit, honey and yellow flowers.

When it emerges in the cup, it tells of a lively coffee, rich in natural sugars and well-balanced fermentations.

It is often found in natural or anaerobic coffees from Central America and Panama, where the temperature and yeasts favor the development of complex fruity esters.

The mango is round, velvety, and at the same time bright: it combines full sweetness and soft acidity, like a caress that slides across the palate.

From a sensorial point of view, it is a word of generosity: a sensation that fills the mouth and invites a slow and contemplative tasting.

In the more refined profiles, it combines with hints of peach and papaya, creating a three-dimensional sweetness.

It is the symbol of ripe coffee, of nature expressing its full aromatic potential.

In a grammar of taste, mango is the word for “fullness”: sweetness that becomes depth.