Tera Cherry Blend

A 50/50 blend: natural-processed Ethiopian Guji coffee alongside a red cherry co-ferment from Colombia.

The Colombian half comes from El Vergel Estate, processed by Forest Coffee, using Castillo and Colombia varietals sourced from producers across Tolima, Huila, and Caldas, grown around 1,750 masl. Cherries undergo a 48-hour anaerobic pre-fermentation, then ferment with yeast and red cherry flavoring alongside sugarcane for 5 days, before drying and a 30-day stabilization period.

The Ethiopian half is our natural-processed Guji, contributing the fruit-forward, chocolatey backbone the blend is built around.

Tasting notes: Black cherry, tropical fruits, and caramel sweetness throughout.