Coffeesun Co-ferment Fun! - 8oz

There's nothing quite like that nostalgic rush of stabbing into a cold Capri Sun on a scorching summer day. This co-fermented coffee captures that exact feeling, a playful blend designed to transport you straight back to carefree childhood summers, with bright, refreshing notes reminiscent of Pacific Cooler. Crafted from a dynamic combination of co-ferments, each bag arrives in a metallic pouch with a yellow pencil included. Practical, fun, and way more useful than a tiny straw. Grab yours while supplies last.

We Taste: Pacific Cooler, Apricot, Honeysuckle 
Components: Colombia - Capilla del Rosario - Apricot Coferment, Colombia - Capilla del Rosario - Lychee Coferment, Colombia - Monteblanco - Pineapple Coferment

Coffee Info from our friends at Clearpath:

Castillo Colombia Lychee Washed

The refurbished coffee process underwent an extensive research and development phase lasting several months. Through rigorous testing, we achieved consistent replication of the processes across different batches. This innovative method involves creating uniquely flavored coffee by modulating flavors using external agents foreign to coffee, alongside a symbiotic culture of bacteria and yeast cultivated for years with coffee cherries. Our key ingredients include citric acid and the coffee culture starter primarily composed of lactobacillus sp, and mesophiles. He also incorporates natural fruit extracts. The blending of these elements results in a 'broth' where the parchment coffee is submerged. Referred to as 'refurbish,' this process is distinct as it doesn't occur naturally but instead combines various marketavailable techniques. The outcome is coffee with enhanced body, a cleaner aftertaste, brighter acidity, a more pronounced sweetness, complemented by a predominant red fruits flavor not present prior to undergoing the refurbishment process.

Castillo Colombia Apricot Washed

The refurbished coffee process underwent an extensive research and development phase lasting several months. Through rigorous testing, we achieved consistent replication of the processes across different batches. This innovative method involves creating uniquely flavored coffee by modulating flavors using external agents foreign to coffee, alongside a symbiotic culture of bacteria and yeast cultivated for years with coffee cherries. Our key ingredients include citric acid and the coffee culture starter primarily composed of lactobacillus sp, and mesophiles. Plus Natural fruit extracts. The blending of these elements results in a 'broth' where the parchment coffee is submerged. Referred to as 'refurbish,' this process is distinct as it doesn't occur naturally but instead combines various marketavailable techniques. The outcome is coffee with enhanced body, a cleaner aftertaste, brighter acidity, a more pronounced sweetness, complemented by a predominant red fruits flavor not present prior to undergoing the refurbishment process.

Purple Caturra Pineapple Washed

The process for coffee production using the Caturra Purpura variety, chosen for its high Brix degrees and sweetness, which supports beneficial microorganisms like lactobacillus and saccharomyces cerevisiae. After cultivating these microorganisms separately, a portion is added to a larger mother culture, enhanced with fruit (such as pineapple) and sweeteners, to develop specific flavor profiles. The culture undergoes 190 hours of fermentation to achieve optimal pH and Brix levels. Once the harvested coffee is measured for Brix degrees, it is pulped and combined with the fruit-flavored solution in sealed tanks for an additional 150 hours of fermentation. The goal is to enhance the coffee’s flavor with subtle fruit notes without overpowering its inherent qualities. The process is named after the fruit, reflecting a commitment to ethical production and transparency. 

 Monteblanco farm, managed by the Sánchez family, is located at 1730 m.a.s.l. in the Samaria district of Palestina. The farm benefits from excellent environmental conditions, including over 8 hours of daylight and annual rainfall between 1800-2000 mm, supporting diverse coffee varieties and producing unique sensory profiles.