Brandywine Coffee Roasters

Blackberry Band Co-ferment - Colombia - Quebraditas - Luz Angela

From Quebraditas in Colombia's Cauca region at 1,600–1,850 masl, this Caturra undergoes a distinctive blackberry co-ferment that layers fruit complexity throughout the cup. The process starts with 24-hour oxidation in food-grade plastic, followed by dry depulping and 48-hour submerged fermentation with yeast and blackberry, then 76-hour drying at 40°C. You'll find blackberry, honeysuckle, and grape—flavors that evolve and deepen across the tasting experience. This is a rare, experimental lot that rewards both focus and long sessions.