Co-Fermented with Passionfruit | 250g

Grown near San Adolfo in Huila, Colombia, this expressive lot from producer Brayan Alvear brings tropical intensity to the cup. After a 24-hour pre-fermentation and aerobic rest, the coffee undergoes a five-day anaerobic fermentation with dehydrated passionfruit added to the mix. It’s then slow-dried over ten days to lock in all that juicy, floral complexity.

Tasting notes: Florals, rose, passionfruit, pomegranate.
Delicate and tropical — like drinking a fruit bouquet in bloom.