Co fermented Coffee Passion Fruit & Coconut
Price range: $18.00 through $171.00
We taste Blue Raspberry Candy, Lemonade, and Dark Chocolate. Try it today!
This coffee is complex, versatile, and utterly memorable. This rare experimental lot is amazing for literally any brew method.
co fermented coffee. Sometimes called co ferment coffee, co-fermented coffee, or co-ferment coffee. Also, Co-fermentation coffee.
Sweet, Funky, and Tropical
Anaerobic maceration, passion fruit and coconut co-ferment, natural process purple caturra. This is an inventive and experimental processing technique. The flavor is juicy and bright. This coffee is not subtle. Yellow and purple fruits, spicy florals, and citrus acidity dominate in the cup. Cholupa (passion fruit), coconut, and grilled pineapple. Hints of dark chocolate and red wine mingle alongside very ripe fruits.
Rodrigo Sánchez Valencia processes these magical micro-lots on his famous farm, Finca Monteblanco. Experimenting with the new co-ferment coffees that come from his farm elates us.
Inspired and innovative processing is gaining an audience. It’s extravagant. There’s a tangy, tannin forward profile. Lots of blue raspberry memories. Taffy, lollipops, and blue kool-aid. There’s a brilliance to the chaos. Coarsen the grind. Maybe add a few grams of bypass water. To sum it up, play with the length of this coffee to uncover fun new flavors.
Experimental Processing
We have become more involved lately in trying out new co-fermented processes that farmers do. When these detail oriented and futuristic process styles emerge out of a farmer’s interest in a coffee’s inherent qualities, we can’t help but bring them to our customers. Let’s go on an adventure.
Obviously, there’s a lot to talk about here. The smell of the beans is intense. Robust aromas fill the space in a matter of seconds. This is a testament to the boundless potential that is possible with infusions and co-fermentations.
The spicy flowers are there. Lots of geranium, grapefruit blossom, and a little hibiscus grab you along the way. Rich in complexity. This is a less sweet coffee on pour over but it has a calm, tart, herbaceous tonic water mixed drink thing happening. It’s not overly sour.
Deeply fruited as well. Over-ripe honeydew melon and candied lime are there. Coffee maximalism is no new thing from Rodrigo, but this one is concise. It’s head-turning and over the top like a well-performed improvisational jazz but performed by a seasoned musician.
Most of all, it is full of flavors and aromas that remind us of tangy and savory fruits. A fresh rain on the forest in the morning. Spicy flowers and tropical juices.
All the classic flavors of Colombian coffee make up the bottom of a cup topped with a rich sweetness. It’s a little boozy. The bite on the tongue of a sparkling wine and white label Chimay. It’s all swirling under the brightness of green cardamom and rosemary spice notes.
In conclusion, white spices and the produce section at a South American market. Classic sour candy and sweet tarts becomes a top note after the coffee cools down.
Brewing the Beans
This is a memory making brew rich in nostalgic qualities. It is elegant and futuristic. It reminds us of the utterly complex honey processed Sudan Rume we’ve had in the past from Finca La Riviera.
This coffee is excellent cold brewed or flash chilled. We use it in mocktails as a replacement for apertif and amari.
We brewed it in the Chemex for a sweet plus sour pineapple candy cup. Coarse grinds worked best as this coffee can be a little overwhelming when the TDS high… unless you’re mixing it with cream. Or even better, over ice cream.
It’s definitely got a subtle aroma for a co-ferment. Indeed, this one makes people smile when offered as a wacky, out of this world espresso. Balanced against no lack of surprises, it fascinates us with every new shot we pull. Lastly, we recommend 18.5 grams in and 41 grams out at about 28-30 seconds for an all-over-the-place shot, tangy acidity, and a creamy body.
About Purple Caturra Coffee
Firstly, a natural mutation of a well known Coffea Arabica coffee from the Reunion Islands called Bourbon.
Why grow it? Firstly, it produces an above average cup quality. Secondly, it has wide branch seperation and broad shape. So it produces a lot of cherries. This led the Brazilian Agronomic Institute of Campinas (IAC) to select and maintain it.
Discovery of the coffee was made between 1915 and 1918 in Minas Gerais, Brazil. Abundantly producing Caturra in countries across Central and South America like Costa Rica, Colombia, Brazil, Guatemala, and Nicaragua is normal.
It is a short variety with a diminutive stature when comparing it to other coffee plants. Regions with rich, fertile soil and yearly rainfall of 110 or more inches do well with Caturra. If Caturra is grown at at least 1200-2000 MASL it has an elevated acidity, flavor, and aroma. This is according 2017 study published in Ciência Rural by Liliana Estrella Gamonal.
About the Processing
- Firstly, they pick the purple caturra cherries using a brix meter to selectively harvest only the most perfectly ripe fruit. They sort them to remove any defective cherries.
- Secondly, a carefully selected blend of microorganisms – Lactobacillus and Saccharomyces cerevisiae among them – is combined into a fermentation culture alongside up to ten active yeast strains.
- Thirdly, to shape the flavor profile, this culture is enriched with cholupa – a tart, lemonade-like fruit – and dried coconut, then fed with sugar-rich inputs such as molasses and granulated sugar to sustain and amplify microbial activity. The mixture is sealed and fermented on its own for approximately 8 days, allowing it to fully develop before interacting with the coffee.
- Once ripe, whole coffee cherries are added directly into this active fermentation environment and undergo an extended fermentation of roughly 180 hours. This stage is where the integration occurs, microbial activity drives the transfer and expression of aromatic compounds, carefully building acidity, sweetness, and texture.
- Finally, this heavily fermented coffee is then taken to raised beds to dry, followed by a controlled warehouse humidity stabilization for an additional 8 days.
For more delicious coffee beans check out the fun and fruity anaerobic natural process Costa Rican Coffee from Volcan Azul.
This is a co fermented coffee. Sometimes called co ferment coffee, co-fermented coffee, or co-ferment coffee. Also, Co-fermentation coffee.
