Colombia Co-Ferment Special Release (8oz / 226g)

Country: Colombia Farmer: Elkin Guzman
Region: Palestina, Huila Farm: El Mirador
Varietal: Bourbon + Catiope
Process: Fruity Mousse Co-Fermented Washed
Altitude: 1550-1750 Meters
Certification: Direct Trade
Cupping notes: Piña Colada / Mango Lassi / Strawberry Smoothie / Pineapple Candy

To develop co-fermentation, a 40-liter batch of coffee is mixed with juices from pineapple, banana, and coconut, then reduced into a mother culture over four days. As fermentation progresses, brown sugar is added to optimize pH levels for processing the coffee cherries. Selected cherries (150 kg) are sealed in plastic baskets for an initial 60-hour fermentation to activate microorganisms, followed by an additional 270 hours of co-fermentation with a sourdough source. The entire fermentation process lasts 330 hours, after which the coffee is dried in thin layers for three days, then stirred every three hours until reaching the ideal moisture content of 10.5 to 11%.

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