PRODUCER / Farmers from Tolima, processed by El Vergel Estate REGION / Tolima, Caldas, Colombia VARIETAL / Caturra, Castillo & Colombia PROCESS / Strawberry Co-fermented, Honey ALTITUDE / 1750 MASL
FILTER
BREW DEVICE / Origami Dripper TEMPERATURE / 93C DOSE / 15G WATER VOLUME / 225G BREW TIME / 2:30 Minutes NUMBER OF POURS / 4 GRIND SETTING / EK43 – 14
ESPRESSO
PRESSURE / 9 BAR TEMPERATURE / 93.5C at the group head BASKET / 22G VST DOSE / 20G YIELD / 45-60G TIME / 24-32 Seconds
Co-fermented coffees are loved and adored here at Zest. While they may not be the heighest quality coffees we source, they might just be the most fun!
ABOUT JUICY STRAWBERRY
This coffees is cultivated by Colombian coffee farmers from the regions of Tolima, Huila, and Caldas. Depending on the harvest season, cherries are sourced from these regions to ensure the freshest crops, then transported and processed at our farm, El Vergel Estate.
The process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulping, the beans are co-fermented anaerobically for 5 days with their mucilage, combined with yeast and strawberry flavors, boosting the honey process with rich fruit flavor.
Finally, the coffee is dried mechanically for 10 days to ensure even moisture levels, then stabilized for 5 days in GrainPro bags. The result is a vibrant cup with notes of strawberry, milk chocolate, and malic acid, showcasing Colombia’s diverse terroirs and innovative processing methods.
