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STRAWBERRY FUDGE (Strawberry Co-Fermented)

STRAWBERRY FUDGE (Strawberry Co-Fermented)

$10.50 USD
$10.50 USD
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Shipping calculated at checkout.

Cup Profile:
Dark fudge, strawberry jam, hazelnut

Roast Level:
Medium-Dark Roast

Origins:
Colombia - Regions... Acevedo, Huila, Vereda Belén, Inza, and Caldas

Processing:
Strawberry Co-Ferment, Natural Extended, Washed

Colombia Co-Ferment Blend - LIMITED Special Release! 

  • Elevation: 1400-2000 meters
  • Growers: San Adolfo Various Small Holders, and others
  • Producers: Brayan Alvear and other teams
  • Varieties: Castillo, Caturra & Colombia

THE TABLE STORY:

Some of life's most memorable moments begin with surprise.

We call this coffee STRAWBERRY FUDGE because discovery should never stop. There is joy in exploring something unexpected, sharing it with others, and finding delight in what you never saw coming.

Around the table, new ideas are explored, stories are exchanged, and experiences become memories. Whether introducing a friend to a remarkable coffee or celebrating a special occasion, these moments remind us that life is richer when we remain curious and open to wonder.

With its unexpected notes of dark fudge, strawberry, and hazelnut, STRAWBERRY FUDGE is crafted for those who enjoy exploring beyond the ordinary.

Because some discoveries are too good not to share.

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

The journey of Strawberry Fudge 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 Natural Processed beans from five small producers near Buesaco town in Nariño Department, Colombia. Then finally we hand-roast these small batches perfectly to a MEDIUM-DARK level each week in sunny Santa Barbara where we then package them for delivery to your door.

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.

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