Koro Roasters Mango Burst Arabica Coffee Beans Gayo Mango Infused Filter | Co-Ferment Specialty Coffee

$7.00

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Usually ready in 24 hours

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Deskripsi

Mango Burst, juicy, tropical, and full of bounce.

Mango Burst is a Gayo arabica coffee from Bathin Baru, Bener Meriah, processed using a mango co-ferment method. It sits in the vivid, sweet infused coffee territory, with notes of mango, gummy candy, and tropical sweetness that feel bright and playful.

This coffee is perfect for anyone who loves specialty coffee with a clear, sweet, easy-to-enjoy fruit character. Its profile feels fun and expressive, while staying clean in the cup and comfortable for everyday brewing.

The mango character comes through as the main flavour, followed by a gummy candy sweetness and a soft, lingering tropical finish.

Cup Notes
Mango Gummy Candy Tropical Sweetness

Flavour Character
Juicy, tropical, sweet, and expressive. Perfect for anyone looking for a Gayo coffee with a fun, bright, flavour-forward profile, without losing its clean cup and specialty quality.

Coffee Details

  • Origin: Bathin Baru, Bener Meriah, Gayo
  • Processor: BBMC
  • Variety: Ateng Super, Bourbon, Tim-Tim
  • Process: Co-fermented with mango
  • Altitude: 1,200–1,350 masl
  • Ingredients: 100% Arabica Coffee

Flavour Character
Sweet, floral, soft, and aromatic. Perfect for anyone looking for a Gayo coffee with a playful, candy-bright flavour profile, while still feeling tidy, clean, and serious in cup quality.

Brewing Recommendation
Great for V60, Kalita, Origami, Aeropress, or other filter brewers.
Use a medium grind and 90–92°C water to keep the fruit character juicy and clean.

Starter Recipe — V60

  • Coffee: 15g
  • Water: 250ml
  • Temperature: 90–92°C
  • Grind: Medium
  • Ratio: 1:16–1:17
  • Finish: 2:45–3:10
  • 0:00 Bloom 40g for 30 seconds
  • 0:30 Pour to 120g
  • 1:15 Pour to 190g
  • 2:00 Final pour to 250g

If the flavour feels too intense or fermenty, lower the temperature slightly or use a slightly coarser grind. If you want more fruit character to come through, use 92°C water and pour more slowly.

Store in a cool, dry place. For the best flavour, use within a few weeks of the roast date.