Roasted for filter, as such this coffee would taste best brewed for pour-over, aeropress or cafetiere.
Tasting notes of strawberry chewit milkshake
Region: Huila
Producer: San Agustin Producers
Varietal: Castillo & Caturra
Process: Strawberry Co-Ferment
Altitude: 1750m
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, fruit-forward coffees with balance and transparency.
San Agustin Strawberry Co-Ferment, Colombia
This lot showcases an experimental anaerobic co-fermentation with dehydrated strawberries, developed in collaboration with the San Agustín Coffee Producers. Cherries are harvested at peak ripeness and undergo a 24-hour pre-fermentation in plastic bags, followed by a second 24-hour fermentation in cherry.
After depulping, the coffee is sealed in tanks for a 5-day anaerobic co-fermentation with dehydrated strawberries, allowing the beans to absorb bold, natural fruit flavours. The coffee is then dried mechanically for 10 days under controlled conditions to ensure even moisture reduction, followed by a 5-day resting period for flavour stabilization.
The resulting cup tastes like creamy strawberry sweets, think those Campino hard-boiled candies. We've never had a strawberry Chewit milkshake but if we had, we're pretty sure this is what it would taste like.
