Co-fermented and fruit-infused coffees developed for roasters looking for distinctive fruit-forward profiles. Processing is defined per lot, and the protocol for any lot is disclosed on request.
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Co-fermentation is a family of processing methods in which fermentation is steered towards a target profile at the farm. The method varies from lot to lot — the inputs used, the duration, and the drying regime are specific to each producer and each batch.
For that reason we do not describe a single protocol for the whole category. For any lot on the current offer we state what was actually used, how long fermentation ran and how the lot was dried, so you can assess it against your own standards and the regulations of your market.
Banana, pineapple, mango, passion fruit, guava.
Cherry, blackberry, tangerine.
Profiles rotate with the harvest and with what is fermenting at the time of your enquiry. Ask for the live list rather than planning against this page. Each profile on that list comes with its own processing description.
| Use | What it gives you |
|---|---|
| Competition | A profile judges have not cupped twenty times that morning. |
| Seasonal menu | A limited release that justifies its own price and its own story. |
| Filter and cold brew | Clear fruit that holds up through dilution and chilling. |
| Retail bags | A flavour name a customer recognises before they taste it. |
These are small, deliberate batches. Volumes vary by lot and harvest and are confirmed with the current offer, and we do not promise a repeat of the same batch in the next season.
Cup before you commit — fruit intensity varies between batches of the same fruit, and the sample is the only honest description.
Request sampleWe reply with what is currently fermenting, drying or ready to ship.
Request current offer Specialty lotsSee also: all Colombian green coffee we export.