This coffee undergoes a unique koji fermentation with thermal shock process, developed by Wilton Benitez, an innovative Colombian producer. Starting with carefully picked ripe cherries, they are sterilized, washed, and fermented with koji spores before undergoing thermal shock to minimize oxidation. Varying temperatures during drying achieve ideal moisture, resulting in a distinct sweet and yeast-forward profile.

Koji Caturra w/Thermal Shock

This coffee results from careful cherry selection, innovative processing, and controlled fermentation. The unique method includes ozone disinfection, anaerobic and pressured tank fermentation, thermal shock, and drying in a dehumidifier to emphasize fruit-forward notes with chocolate undertones.

Diego Bermudez Washed w/Special Fermentation Y-05 Lychee Castillo

This Gori Gesha coffee from Gesha Village in the Bench Maji zone boasts a natural processing method with an 80-hour fermentation in sealed tanks and a 28-day sun drying on raised beds. Its delicate fruit profile is accentuated at warmer temperatures. Roasting occurs weekly to ensure freshness.

Gesha Village - Shewa-Jibabu - Lot 22/041

This coffee uses a 'Piramide' drying process to avoid 'boozy' flavors associated with some naturals. Fermentation is evened out, and drying takes 12 days. The farm adopts less water-intensive processing methods, preferring honey and dry processing methods.

Hacienda Sonora Natural Piramide SL-28

A double fermentation process gives this Bai Ma coffee its distinct profile. Initially, cherries are bagged before drying until 40% moisture, then bagged again and finished on raised beds. Surrounded by local white flowers, the farm provides picturesque views.

Bai Ma High Ferment Natural Catimor

This unique coffee has been processed with meticulous care, including a double anaerobic fermentation and a thermal shock treatment to bring out its distinctive fruity and floral notes.

Granja El Paraiso 92 Double Anaerobic Washed Orange Bourbon

The coffee uses a co-fermentation process with wine yeast and dehydrated fruit for a distinct peach flavor. It's dried slowly and carefully, and the producer, Sebastian Ramirez, is a fourth-generation farmer specializing in fermentation.

Fincas El Placer Black Honey Peach Co-ferment Caturra

This coffee from Colombia, processed as Black Honey, offers a unique spiced floral taste. Grown at an altitude of 1550-1600 masl by Edwin Noreña, a fourth-generation coffee grower, it reflects his expertise and innovation. Brew recommendations include the Hario Switch recipe for highlighting its distinct spice and floral notes.

Finca Campos Hermoso Black Honey Sidra

This Castillo and Colombia lot has an extended fermentation inside sealed tanks, with coffee cherry juice from prior batches added. The coffee is developed with care by Andres, who manages Villa Lucía and is passionate about the craft.

Villa Lucía | Extended Semi-Washed | Castillo + Colombia

This product is only available for purchase at popup events and offers a 15% discount for both products included. It is not intended for purchase through the web.

POPUP ONLY -- Castillo + Colombia (120g) and Double Anaerobic PB (120g)

The cherries were collected and sorted, with 95% ripe and 5% semi-ripe, followed by anaerobic fermentation with CO2 injection for 48 hours, then shade net drying, packaging in grain-pro bags, and a 15-day stabilization.

Fincas El Placer White Honey Gesha

This coffee is sorted, floated, packed in plastic tanks, and fermented for 72 hours. Then, it's dried on raised beds, under mesh and shade to promote fruit flavor complexity over 38 days. Part of coffee club V7, more information to be updated.

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Thoughtful Coffee

Yday

2w ago

3w ago

03/23