LOVEBUG (Passionfruit Co-Fermented)

Cup Profile: Passionfruit juice, caramel, candied walnuts, cocoa

Colombia Co-Ferment Blend - LIMITED Special Release! 

Available only in 4 OZ and 10 OZ  BAGS

• Origin: Garzón, Gigante, Huila, Inzá, Cauca, El Hato, Columbia
• Elevation: 1400-1600 meters
• Growers: San Adolfo Various Small Holders
• Producers: Brayan Alvear and Team
• Varieties: Castillo, Caturra, Tabi & Variedad Colombia 
• Processing: Purple Passionfruit  Co-Ferment

LOVEBUG consists of Passion Fruit Co-fermented beans from Garzón and Gigante, Huila Columbia combined with wet processed beans from Inzá, Cauca, El Hato, Colombia. These direct trade beans are mostly Purple Caturra, Variedad Colombia, and Tabi from high altitude farms known for their ingenuity and quality.

This Passion Fruit washed process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae. 80 liters of this culture is separated to be fed with passion fruit (cholupa fruit), and a sweetener like panela or molasses. The passion fruit contribute flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of mother culture and fruit takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.

Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.

After the co-fermenting process we blend these with wet-processed (washed) specialty grade beans also from Colombia. Then finally we hand-roast these small batches perfectly to a MEDIUM level each week in sunny Santa Barbara where we then package them for delivery to your door.

We find this very special co-ferment blend to be outstanding for ALL brewing methods. 

Brewing recommendations:

Use clean, chemical-free water with some mineral content. Freshly grind your coffee beans when possible to match your brewing method using a burr grinder.

Keep brewing equipment clean. Store coffee beans in an airtight container away from light, heat, and moisture. Do NOT refrigerate your coffee unless it is sealed in an airtight bag and you plan on not using it for several months.

The CUP PROFILE is the natural expressions of the plant with proper roasting - no flavor is added.