Juicy Strawberry - Co-Ferment

Strawberry, Chocolate, Grape

The co-ferment coffee is sourced from coffee farmers in San Agustín, Huila. Farms here are at 1,750 masl and the common varieties are Caturra, Colombia, Castillo and Pink Bourbon. Initially, the coffee cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. Things get dialed up a notch as the coffee is de-pulped and anaerobically fermented for 5-days with dehydrated strawberries. 

We blend this with our washed process Ethiopia Yirgacheffe Kochere to balance the intensity of the co-ferment. Kochere serves as the perfect companion with its delicate, floral and citrusy profile allowing the Strawberry to take center stage. The cup is bursting with notes of milk chocolate, strawberry, and grape.