colombia + brazil + guatemala + costa rica + nicaragua coffee
Co fermented coffee Mango & Coconut
by rigby roastery · austin, usa
you'll taste lemon before grapefruit. this is co fermented coffee mango & coconut, an anaerobic colombia + brazil + guatemala + costa rica + nicaragua from rigby roastery.
lemongrapefruitcitrus zesttropical fruitwineyjasminehibiscusfloralhoneyhoneycombalmondbaking spicespice
the bean
- origin
- colombia + brazil + guatemala + costa rica + nicaragua
- process
- anaerobic
- varietal
- caturra, bourbon
- status
- in stock
a co-fermented blend from rigby roastery, drawing on caturra and bourbon varieties grown across colombia, brazil, guatemala, costa rica, and nicaragua. the beans are processed anaerobically with mango and coconut, which shapes the pronounced tropical fruit character alongside lemon, grapefruit, and citrus zest. floral notes of jasmine and hibiscus sit alongside honey, honeycomb, almond, and baking spice, with a winey quality that comes through from the anaerobic fermentation. given its layered sweetness and fruit-forward complexity, this coffee rewards brewing methods that preserve clarity and aromatics, such as a pour-over or filter, using water around 92-94°c and a medium-fine grind.
common questions
What does Co fermented coffee Mango & Coconut taste like?
expect lemon, grapefruit, and citrus zest alongside tropical fruit from the mango and coconut co-fermentation, with floral notes of jasmine and hibiscus, a winey quality from the anaerobic process, and a sweet finish of honey, honeycomb, almond, and baking spice.
How is Co fermented coffee Mango & Coconut grown and processed?
the blend uses caturra and bourbon varietals sourced from colombia, brazil, guatemala, costa rica, and nicaragua, and the beans are fermented anaerobically with mango and coconut, a process that limits oxygen exposure and intensifies fruit and winey characteristics.
How should I brew Co fermented coffee Mango & Coconut?
a filter or pour-over method suits this coffee well, as it highlights the citrus, floral, and tropical fruit notes without muting the complexity introduced by the anaerobic co-fermentation process.
about rigby roastery
and then you remember what espresso should actually taste like. rigby roastery sits on east austin's sixth street, pulling shots that make you wonder why you've been settling for mediocre coffee elsewhere. the regulars here aren't just being loyal for loyalty's sake. they know good espresso when they taste it. you walk in and the place feels serious about coffee without being precious about it. no theatrical pouring rituals or lengthy explanations of flavor notes. just consistently excellent espresso that doesn't need to announce itself. the kind of place where people order their second shot before finishing their first. when you find espresso this good, everything else starts tasting flat by comparison. order it straight, no milk to hide behind.
all coffee from rigby roasteryaustin, usa
keep reading, keep tasting.
the directory is yours to explore, and the passport is free.
join free
save the spots you find. build your coffee passport. follow roasters you rate.
gobrowse cafes
filter by city, brew method, vibe, and nri score. 129,000+ indie cafes.
gobest of, city by city
curated guides to every major coffee city, ranked by merit, no paid placement.
gofind my brew
describe what you're craving, our ai matches you to the right cup.
go