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, 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.
Nestled at 1,750 meters above sea level, this area is not only celebrated for its ideal coffee-growing conditions but also honored as a UNESCO World Heritage site for its rich archaeological legacy. Here, local farmers carefully tend to prized coffee varieties like Pink Borbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. These producers are mastering innovative coffee techniques—elevating the flavor profiles and quality of their coffees. The result is a cup that tells a story of heritage, innovation, and the deep connection between the land and its people.
Roasted perfectly to a MEDIUM level in sunny Santa Barbara where we then package them for delivery to your door.
