MIGHTY MARAGO

Complex profile, with cacao nibs and dried fruits, combined with a touch of yellow fruits and long sweet aftertaste.

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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Huila 
VARIETY

Variety

Maragogype 
ALTITUDE

Altitude

 1.800 MT 

 Natural Anaerobic 

 This Maragogype, (one of the biggest ones we've seen, that's why it's called the Mighty) is processed with a natural anaerobic extended fermentation for 250 hours submerged in water with a grain pro, which helps to control the temperature without having extra lixiviates taken while the process of fermentation. Then is followed by a slow drying of almost 25 days in raised beds under the sun behind his father's house, and stabilized for 35 days in cherry in plastic bags before the milling.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Wilder Lasso 

Bilbao 
Wilder Lasso is a new coffee lover! He came to be a coffee producer not long ago since 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.  
8X2A3847

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