8oz Bags Only.
Introducing our newest star single origin coffee, the Strawberry Fields Forever! This coffee comes to us from Colombia with a special type of processing called Anaerobic Fruit Co-Ferment. Here in our Roast Lab, we believe that this kind of processing will be the future of specialty coffee processing. Co-Fermenting the green coffee beans with fruits allow the beans to absorb and radiate those flavors after it’s been roasted.
Flavor Notes:
strawberry, milk chocolate, freeze-dried raspberries
Region: Huila
Process: Anaerobic Co-Fermentation with Fruit
Elevation: 1400-1600m
Varietals: Castillo, Caturra, Colombia
This ground-breaking coffee is the brainchild of Brayan Alvear, a young coffee producer from Acevedo, a rural town in Huila, Colombia. His father began teaching him about coffee at age 13, and when he turned 19, he coordinated a project involving 60 coffee growers in the San Adolfo region, collecting and selling coffees in cherry from some of the most remote farms.
Beyond his budding entrepreneurship skill, Brayan has a talent for innovative coffee fermentation processes. He partnered with Forest Coffee and the Ancla processing station to develop unique coffee profiles through innovative fruit fermentation techniques, making him one of the youngest producers to feature in a Forest Coffee release.
His mission is more than just about taste. By partnering with an exporter like Forest, he enables greater market access for his rural community of coffee farmers. By creating innovative co-ferments, he puts his family and community firmly on the map of cutting edge coffee producers.
The journey of the Strawberry Fields Forever coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties from various farms in the Huila region, The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. They are then depulpued, but as this is a honey process, some muscilage is left on the coffee bean. They are then co-fermented anaerobically for 5 days with dehydrated strawberries, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of strawberry, milk chocolate, and malic acid.
Brew Guides:
FRENCH PRESS 12oz
19g Coffee : 300g Water : 205°F Water Temp :
Grind Setting - Coarse : 5 Minute Steep
AEROPRESS
17g Coffee : 200g Water : 205°F Water Temp
Grind Setting - Medium Fine
POUROVER HARIO V60
20g Coffee : 300g Water : 205°F Water Temp
Grind Setting - Medium Coarse
