Colombia Strawberry Ice Cream Co-fermented

Concept Coffee Roasters Colombia Strawberry Icecream Honey and Cofermented process

High in the mountains of the southern part of the Huila region in Colombia, the municipality of San Agustín is home to a thriving community of coffee growers who cultivate some of the most exceptional beans in the entire region. Located at an altitude of approximately 1750 m above sea level, this area is famous not only for its ideal coffee growing conditions, but also for its rich archaeological heritage – making it a UNESCO World Heritage site (San Agustín Archaeological Park).

Local farmers meticulously care for prized varieties such as Pink Bourbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. With our support and knowledge, producers are developing modern coffee processing techniques, elevating quality and flavor profiles to an even higher level.

The result is a cup that tells a story of heritage, innovation, and a deep connection between the land and the people who cultivate it.

Processing:

The process begins with manual sorting, where only ripe fruits are selected, and any impurities, such as leaves or stones, are removed. Then, the fruits undergo a 24-hour pre-fermentation in plastic bags, followed by another 24 hours of whole cherry fermentation.

After depulping, the beans undergo a 5-day anaerobic co-fermentation, retaining the mucilage, with added yeast and strawberries, which enriches the honey process profile with intense, fruity notes.

Finally, the coffee is mechanically dried for 10 days to ensure a uniform moisture level, and then stabilized for 5 days in GrainPro bags.

The result is a vibrant, expressive cup with notes of strawberry, milk chocolate, and apple acidity (malic acid), highlighting the diversity of Colombia's terroir and innovative approach to coffee processing.

Packaging:

250g whole bean coffee in an elegant jar