Roasted for filter, as such this coffee would taste best brewed for pour-over, aeropress or cafetiere.
Tasting notes of cherry sweets.
Region: Quindio
Producer: Jairo Arcila
Varietal: Castillo
Process: Coconut + White Wine Yeast Co-Ferment
Altitude: 2000m
What is a co-ferment coffee?
Co-ferment coffee is a modern processing method where coffee cherries are fermented alongside natural ingredients such as fruit or specific yeast cultures. During fermentation, flavour compounds interact with the coffee, enhancing sweetness, aroma and clarity while preserving the coffee’s origin character.
Unlike flavoured coffees, co-ferments are created during processing at origin rather than after roasting. When done carefully, co-fermentation produces expressive, often fruit-forward coffees with balance and transparency.
Read more about them on our blog here
