Colombia Sweet Cherry Cofermented

Concept Coffee Roasters Colombia Sweet Cherry Co-Fermented

Delicious cherry coffee, with notes of vanilla. If you know Kolibri's Creme Brulee, this is similar, just without the alcoholic note :). Highly recommended!

A vibrant and expressive coffee that delights with a harmonious blend of playful sweetness and a silky texture. The cup opens with the syrupy juiciness of maraschino cherries and grapes, seamlessly transitioning into velvety notes of vanilla and cream.

Flavor profile: maraschino cherries, grapes, vanilla, cream, bubblegum.

Brayan Alvear is a fourth-generation coffee producer who constantly pushes the boundaries of modern coffee processing on his Las Palmas farm. His exceptional coffees are the result of combining multi-generational family knowledge and experience with precise, data-driven fermentation control and innovative, experimental processing methods.

Processing:

The farm team exclusively picks the ripest coffee cherries, which are then subjected to flotation to remove low-density beans. The coffee cherries are placed in sealed tanks where they undergo controlled aerobic fermentation for 48 hours. This is followed by a two-stage anaerobic fermentation.

The first stage lasts 24 hours and is carried out using a microbial mother culture, fed with panela (unrefined cane sugar). During the process, mosto (fermentation liquid) is also regularly added to maintain high microbial activity.

The second stage of fermentation lasts another 48 hours. The same fermentation culture is added to the tanks, along with fresh coffee cherries and Isabella grape varietals, which create additional layers within the fermenting material.

After fermentation is complete, the coffee is rinsed using thermal shock and then sun-dried in stages until it reaches a target moisture content of 10.5%.

Co-fermentation is a coffee processing method where additional ingredients, such as fruits, spices, or microbial cultures, are added to the coffee cherries or beans during fermentation. This allows the coffee to absorb some of the aromas and flavor compounds from the added ingredients, resulting in a unique, complex, and often very intense sensory profile.

This technique opens new possibilities for producers to create flavors, leading to cups full of unexpected fruity, floral, or dessert notes that stand out from traditionally processed specialty coffees.

Packaging:

250g whole bean coffee in an elegant jar