Piña Co-ferment | Washed | Pineapple, grapefruit, toasted caramel

Lot #54 | Roasted Aug 10 

The Colombia variety 

The Colombia variety was developed by the National Federation of Coffee Growers in Colombia in 1982. They aimed to develop a variety resistant to diseases like rust while maintaining excellent cup quality and high productivity. They combined the Caturra variety, which contributes good cup potential, with the Timor Hybrid, known for its rust resistance.

The Process: Co-Fermented.

We hand-select the ripest cherries and float them to remove any underdeveloped ones. They are then fermented anaerobically for three days—a stage that enhances sweetness and reduces bitterness and astringency.
After this initial cherry fermentation, we depulp the coffee and carry out a second fermentation for 48 hours using selected yeasts. This speeds up the fermentation process and increases the porosity of the beans, allowing them to absorb a natural pineaple infusion.The process is completed with 20 days of drying.

Yesit is one of our closest friends and farmers. Pictured here, from our recent trip to Colombia, we spent 5 days with him and his family. We are so grateful for Yesit and his amazing coffee, but most of all for the laughs and memories our team shared getting to live on his farm for that brief but amazing time. We will return to visit again soon!