MAME - UBA Orange Omni
Blackberry • Orange Blossom • Lychee
$46
Roast Date
Bag Size
Roast
Pre-Order Item. Read our Import Policy.
Tangerine is produced using Café Uba’s culturing fermentation method, where coffee is fermented with a must of orange and pineapple under restricted oxygen for over 144 hours. This mixed fermentation incorporates fruits, aromatic plants, and selected yeasts and bacteria that drive complex metabolic reactions, resulting in a sweet, fruity cup with smooth tropical notes and a unique, expressive profile. MAME brew guide: 10g dose, 1:15, medium-fine, 93°C — steep the first pour of 50g for 30 seconds, then centre pour 100g after.
Producer
Julio Cesar Madrid
Origin
Colombia
Variety
Caturra
Process
Co-Fermentation
Country
Colombia
Region
Risaralda
Farm
Finca Milan — UBA
Producer
Julio Cesar Madrid
Altitude
1500 MASL
Variety
Caturra
Process
Co-Fermentation
[ SYS.MSG: HOVER DATA NODES FOR ANALYSIS ]
[ SYS.MSG: GC-MS TOTAL ION CHROMATOGRAM ]
RETENTION TIME →
-
01
Isoamyl Acetate 40%Tropical Candy
-
02
Ethyl Hexanoate 60%Pineapple Ferment
-
03
Limonene 70%Mandarin
-
04
cis-Rose Oxide 65%Fresh Lychee
-
05
Methyl Anthranilate 72%Orange Blossom
-
06
beta-Damascenone 78%Blackberry Compote
[ SYS.MSG: HOVER DATA NODES FOR ANALYSIS ]
[ SYS.MSG: HPLC ORGANIC-ACID CHROMATOGRAM ]
RETENTION TIME →
-
01
Citric Acid 78%Orange Brightness
-
02
Malic Acid 55%Stone Fruit Crispness
-
03
Quinic Acid 26%Clean Dry Finish
-
04
Lactic Acid 70%Silky Roundness
-
05
Acetic Acid 38%Fermented Lift