Passion Fruit Co-Ferment Colombia x Washed Proces Kenya

Tasting notes

In the roaster’s words

Colombia, Jairo Arcila produced, Passion Fruit Co-Fermented coffee blended with a bright juicy Washed Process Kenyan bean from Mugaga Farmers' Cooperative Society. It's our biggest, juiciest, most tropical tasting co-ferment to date. Giving Lilt, Um Bongo, Solero vibes to the cup. Why blend a co-ferment? We love bold and exciting coffees, and co-ferments are a flavour sensation always popular with our customers. BUT! Let me let you into a little secret, as much as I love trying coferments I hate drinking them. I find them too thick. My goal with this coffee was to create a co-ferment I enjoy sipping. The challenge was to cut through the body so I paired this funky, sweet and tropical bean with a bright acidic Kenyan. I wanted the acidity to cut through and gel with the passion fruit in order to bring out more tropical complexity to the cup whilst makming it juicy and easy to drink. You know what? I nailled it! Tell us about the coffee? The Passion Fruit Co-Ferment Producer: Jairo Arcila Location: Santa Monica, Colombia Varietal: Castillo Altitude: 1450-1500 Process: Washed, Wine Yeast + Passion Fruit (Anaerobic 48 hrs) This coffee is harvested following a strict ripeness criteria, ensuring that only perfectly ripe cherries are selected. Then, coffee cherries are packaged in grain pro bags and transported to our processing center, La Pradera. Upon arrival at La Pradera, the cherries undergo a meticulous quality control process, including hand-sorting and flotation, to remove any lowdensity, underripe, or defective cherries. Then, the cherries undergo a dry anaerobic 48-hour fermentation, during this stage, passion fruit pulp and wine yeast are added to the fermentation tanks This combination enhances the coffee’s natural flavors, introducing vibrant fruity and tropical notes while adding layers of complexity. The anaerobic environment allows for a slow and controlled fermentation, ensuring the development of a rich and distinctive flavor profile. Passion fruit is known for its intense, tropical flavor profile, characterized by notes of sweettart citrus, pineapple, mango, and berry. When added during fermentation, these flavors are transferred to the coffee beans, creating a cup that is bursting with vibrant, fruity characteristics. Wine yeast, plays a unique role in the fermentation process, enhancing the coffee’s complexity and introducing distinctive characteristics. Wine yeast is highly efficient at converting sugars into alcohol and other compounds duri

Notes

Blend of a passion fruit and wine yeast co-fermented Colombian coffee with a bright washed Kenyan coffee.