The journey of Strawberry Fields coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries arrive from the Huila region, produced by Brayan Alvear, highlighting the innovative co-fermentation with fruits that defines its unique profile. The coffee cherries undergo a 24-hour pre-fermentation, followed by 24 hours of fermentation in cherry aerobically. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated strawberries, allowing the coffee to naturally absorb rich, fruity flavors. The beans are then dried over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days in which the complex flavors are stabilized.
After the co-fermenting process we blend these with estate grade beans from five small producers near Buesaco town in Nariño Department, 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.
