New to co-ferment coffee? This is the perfect way to discover flavor profiles you didn’t know coffee could carry.
PINK BOURBON CAKE
GRAPE SODA
GUAVA BANANA
A flavor bomb in every cup.
Co-fermentation unlocks bold, fruit-forward character by letting coffee cherries and complementary fruit or yeast cultures ferment together. The result is intensely layered sweetness, bright acidity, and dessert-like notes—think cake batter, fizzy grape candy, and tropical guava with ripe banana. Perfect for filter brewing to highlight clarity.
Tasting tips:
Brew slightly cooler for delicate floral and cake notes (195–200°F / 90–93°C).
Use a medium grind for pour-over to balance brightness and body.
Taste both hot and cooled—co-fermented coffees reveal new layers as they cool.
Try it if you love adventurous, dessert-like coffees that read like a tasting menu in a cup.
New to co-ferment coffee? This is the perfect way to discover flavor profiles you didn’t know coffee could carry.
PINK BOURBON CAKE
GRAPE SODA
GUAVA BANANA
A flavor bomb in every cup.
Co-fermentation unlocks bold, fruit-forward character by letting coffee cherries and complementary fruit or yeast cultures ferment together. The result is intensely layered sweetness, bright acidity, and dessert-like notes—think cake batter, fizzy grape candy, and tropical guava with ripe banana. Perfect for filter brewing to highlight clarity.
Tasting tips:
Brew slightly cooler for delicate floral and cake notes (195–200°F / 90–93°C).
Use a medium grind for pour-over to balance brightness and body.
Taste both hot and cooled—co-fermented coffees reveal new layers as they cool.
Try it if you love adventurous, dessert-like coffees that read like a tasting menu in a cup.