Colombia Strawberry Ice Cream Co-fermented Espresso

Concept Coffee Roasters Colombia Strawberry Icecream Honey and Co-fermented, darker roast, for espresso

High in the mountains of the southern Huila region of Colombia, the municipality of San Agustín is home to a thriving community of coffee growers who cultivate some of the most unique beans in the entire region. Located at an altitude of approximately 1750 meters above sea level, this area is known 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 expertise, 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. The fruits then undergo a 24-hour pre-fermentation in plastic bags, followed by another 24 hours of whole cherry fermentation.

After pulping, the beans are subjected to 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 an even moisture level, and then stabilized for 5 days in GrainPro bags.

The result is a lively, distinct cup with notes of strawberry, milk chocolate, and malic (apple-like) acidity, highlighting the diversity of Colombia's terroir and an innovative approach to coffee processing.

Packaging:

250g whole bean coffee in an elegant jar