Creepy Coffee Co-ferments!
Ready for some spooky co-ferment Halloween nostalgia? Choose your favorite from two seasonal coffee treats—no wrong pick here! First, Boo-Berry, a ghostly cereal-inspired brew crafted with our new friend Jose Posada, tastes just like the sweet milk left at the bottom of your favorite Halloween berry cereal. Or try the mysterious Mystery Airhead, a zombified gummy blend capturing the flavor of that chewy white bar of sugar you raced to find in your trick-or-treat bag. Don’t miss out on these frightfully delicious coffees before they vanish!
Mystery Airheads:
We Taste: ???, ???, Tropical Punch
Components: Colombia Passionfruit Coferment, Colombia Los Patios Solsticio, Colombia Lychee Coferment
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Booberry by Jose Posada - Capilla del Rosario:
Process: Berry Coferment
Varietal: Caturra, Colombia, Castillo
MASL: 1650-2000
Deets about the Booberry process:
This coffee undergoes pulping prior to fermentation, washed and then submerged in fermentation tanks. The parchment coffee is placed in a liquid broth enriched with natural fruit extracts, citric, lactic, and phosphoric acids, sugars of mixed origin (fruit-based and cane-derived), and a starter culture of Lactobacillus spp. alongside mesophilic microorganisms. This symbiotic culture of bacteria and yeast ferments in direct contact with the coffee, driving flavor development with precision and balance. The Modulated method enhances sweetness, texture, and aromatic complexity, yielding a cup with bright acidity and distinct fruit notes, achieved without artificial flavorings or additives. Following fermentation, the coffee is dried for several days on shaded raised beds with controlled ventilation, allowing slow, even drying and preserving the integrity of the profile. USP Modulated represents an origin-driven fermentation technique that integrates natural fruit extracts with microbiological precision to create differentiated flavor profiles. It offers roasters a transparent, traceable, and science-backed product with a compelling story of innovation and terroir.
