Strawberry Co-Ferment

From producers across Tolima, Huila, and Caldas, Colombia, processed at El Vergel Estate by Forest Coffee. Castillo, Caturra, and Colombia varietals, grown around 1,750 masl.

Ripe cherries are hand-sorted, pre-fermented for 24 hours, then fermented in cherry for another 24 hours. After depulping, the beans ferment anaerobically for 5 days with their mucilage, combined with yeast and strawberry flavoring, layered onto a honey process. Mechanically dried over 10 days, then stabilized 5 days in GrainPro bags.

Tasting notes: Strawberry and red fruits, with brown sugar sweetness, lemon, and citric acidity.