Co-Ferment Exclusives

Colombia Cascade Hop Co-ferment

Origin: Circasia, Colombia Roast Level: Light to medium Process: Carbonic honey, cascade hop co-ferment Variety: Pink bourbon Notes: Grapefruit, orange zest, pistachio, hops, yuzu, eucalyptus
Description: "This coffee is a strikingly bright and aromatic coffee that blurs the line between coffee and craft beer. Through a carefully controlled co-fermentation with Cascade hops, the cup bursts with vibrant notes of grapefruit, orange zest, yuzu, and fresh hops, balanced by subtle hints of pistachio and cooling eucalyptus. Its sparkling acidity creates a crisp, refreshing profile, while the delicate body allows each citrus and botanical note to shine with exceptional clarity. The finish is clean and lingering, leaving behind a refreshing blend of citrus, floral hop character, and gentle herbal complexity. Bold yet refined, this is a truly unique coffee that showcases the possibilities of innovative processing while remaining beautifully balanced." - Roaster Tony
Background: Edwin Noreña is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This Pink Bourbon microlot was processed using three distinct fermentations and the addition of cascade hops, which give the final coffee a candy-like structure and flavors of lychee, rose, pear, and anise. This coffee undergoes an innovative double-fermentation process that enhances its complexity while preserving the character of the bean. Fresh, hand-picked Pink Bourbon cherries are first anaerobically fermented for 24 hours, creating a naturally sweet coffee cherry must (mossto). The must is then fermented separately with brewer's yeast and Cascade hops before being blended back with the cherries for a second 72-hour fermentation, adding layered fruit and floral complexity. After fermentation, the cherries are lightly depulped, leaving most of the mucilage intact, and dried on raised beds for 10 days before being conditioned and stored. Using the prized Pink Bourbon variety, this meticulous process produces a vibrant, sweet, and expressive coffee with bright acidity and exceptional balance.

SOLD OUT: Colombia Peach Co-ferment

Origin: Circasia, Colombia Roast Level: Light to Medium Process: Carbonic Honey, peach co-ferment Variety: Caturra Notes: Cherry blossom, peach compote, lychee, bergamot, lemon drop
Description: "This coffee is a vibrant expression of innovative processing and exceptional craftsmanship. Co-fermented with fresh peaches, it delivers an elegant cup layered with fragrant cherry blossom, luscious peach compote, juicy lychee, bright bergamot, and sparkling lemon drop. A lively, citrus-like acidity gives the coffee energy, while its delicate body allows the floral and stone fruit notes to shine with remarkable clarity. Beneath it all is an intense, candy-like sweetness that carries through to a long, clean finish, leaving lingering notes of peach and citrus long after the last sip. This is a refined, fruit-forward coffee that showcases how thoughtful co-fermentation can elevate complexity while maintaining balance and elegance." - Roaster Tony
Background: Edwin Noreña is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using two careful and distinct full cherry fermentations, the second of which was heavily fortified and infused. The result is an effusive cup with jasmine florals and flavors of fruit gummies, watermelon jelly, maple syrup, and pink lemonade. It’s fun, sophisticated, totally delicious, and not at all as cartoonish as it may sound. This coffee is made using a unique co-fermentation process developed by Edwin that combines traditional honey processing with carefully controlled fermentation techniques. First, hand-selected ripe coffee cherries are anaerobically fermented for 24 hours, producing a naturally sweet, concentrated coffee cherry must (mossto). That must is then separately fermented with brewer's yeast and dried fruit before being added back to the cherries for a second 72-hour fermentation, enhancing complexity and fruit character. The cherries are then lightly depulped, leaving most of the mucilage intact, and dried on raised beds for 10 days before being stabilized and stored for quality evaluation. Made from the classic Caturra variety, this coffee's exceptional character comes not from an exotic cultivar but from Edwin's meticulous farming, harvesting, and innovative processing, resulting in a balanced and deeply expressive cup rather than one dominated by processing flavors.