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Our Highlight Coffee Experience
Our first co-ferment. Co-ferment in coffee means the coffee cherries are fermented with a cultured starter in oxygen-free conditions. The result is a controlled, distinctive flavor—still coffee, but with new taste possibilities unlike you’ve tried before.
What can we say about this limited lot from Colombia’s Finca Monteblanco? This coffee is special. Co-fermented coffees have exploded on the scene lately. We jumped on the opportunity to share this experimental coffee with you. The beans are processed with a culture enriched by passionfruit, pineapple, molasses, and cane sugar.
The resulting coffee is unbelievably complex and stunning. Aromas of tamarind and rum. Juicy notes of mango, star fruit, and passionfruit. Textures of rose petal tea and coconut flakes. Delicate sweetness like palm sugar. This coffee must be experienced to show the breadth of creativity available from the co-ferment process. Our sincere kudos to producer Rodrigo Sánchez Valencia in the creation of this experience.
Notes: Mango wine, passionfruit, palm sugar, coconut flakes
Process: Natural Co-ferment
Roast: Light/Medium
Altitude: 1750 m
