Blackberry and chamomile co-ferment: sweet, tea-like, and subtly fruited like blueberries in panela sugar.
Watermelon and peach notes from a washed Ethiopian base with co-fermented Colombian fruit explosion.
Co-fermented with lemon and peach yeast extracts for vibrant fruit punch, orange, and peach ring notes.
Fruity, candy-like blend of washed Ethiopian and co-fermented Colombian lots—watermelon, lemon, blue raspberry, caramel apple.
Orange and melon co-ferments collide in this Ethiopian-Colombian blend with tropical fruit brightness.
Strawberry co-ferment with wild funk, cooked fruit sweetness, and creamy chocolate finish.
Colombian anaerobic co-ferment with orange and pineapple creates tangerine, citrus, and floral notes.
Colombian Sidra with bubblegum and banana notes from a cutting-edge co-ferment with citrus and cacao yeast extracts.
Decaf strawberry co-ferment with chocolate-cherry sweetness and jammy fruit intensity.
Colombian Castillo co-fermented with lulo fruit delivers bright pineapple and tropical sweetness.
Castillo variety co-fermented with strawberries and yeast delivers strawberry, custard, and vanilla in an unusually approachable coferment.
Swiss-Water decaf co-ferment from Colombia with melon sweetness and candy-forward notes.
Pink Starburst and soft florals dominate this co-fermented Colombian blend from emerging producers.
Colombian Caturra with koji fermentation delivers stewed fruit, cherry, and fruit punch complexity in one unforgettable cup.
Cofermented blend of Castillo and Pink Bourbon with peach and cinnamon notes from Quindío's third-generation grower Jairo Arcila.