Tropical Fruit Bombe

A Limited Tropical Co-Fermentation Blend!
50% Colombia Finca Monteblanco Purple Caturra Tropical Natural Co-Ferment
50% Ethiopia Limu Kossa Washed
= 100% Tropical Fruit Bomb

This blend features our first Co-Fermented coffee offering! Here's what that involves:

It showcases a controlled, multi-stage co-fermentation process involving micro organisms and cultures mixed with pineapple, cholupa, gulupa, and passion fruit - as well as natural sugars such as molasses and cane sugar. Over approximately 8 days (190 hours), this culture ferments and develops, building complexity while reaching carefully monitored pH and Brix levels.

Once the culture is ready, freshly harvested cherries are sorted, floated to remove defects. The coffee is then transferred into sealed fermentation tanks, where the prepared fruit culture is added directly to the coffee mass.

A second fermentation follows, lasting roughly 150 hours, during which strict controls are maintained. The team ensures acidity levels remain stable and do not become excessive, preserving balance while encouraging expressive fruit development.

After fermentation, the coffee is dried slowly using a combination of parabolic dryers and raised beds, stabilizing the seed and preserving the nuanced aromatics developed during fermentation. 

We've blended this experimental lot with our Washed-Process Ethiopian offering, to broaden the appeal both in flavor and price-point. If you've never had a co-fermentation coffee before, this one is a great starting point. Makes a fantastic fruity cold-brew too! Try it out!