Colombia Sweet Cherry Co-fermented Espresso

Concept Coffee Roasters Colombia Sweet Cherry co-fermented for espresso

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 combination of playful sweetness and silky texture. The cup opens with the syrupy juiciness of maraschino cherries and grapes, which smoothly transition into velvety notes of vanilla and cream.

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

Brayan Alvear is a fourth-generation coffee producer who continuously 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 harvests only the ripest coffee cherries, which are then subjected to flotation to remove low-density beans. The coffee cherries are placed in hermetically 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, must (fermentation liquid) is also regularly added to maintain high microbiological activity.

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

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

Co-fermentation is a coffee processing method in which additional ingredients, such as fruits, spices, or microbial cultures, are added to coffee fruits 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 unusual fruity, floral, or dessert notes that stand out from traditionally processed specialty coffees.

Packaging:

250g of coffee beans in an elegant jar