COLOMBIA COCO LOCO

Coconut in coffee? Sounds like a really weird combo, would it even work well. Hell yeah it does! Viviana Martinez is a fourth-generation coffee producer who has harnessed and refined the prcoessing method called Co-ferment. She has done so well, she took it a whole other level and we clearly saw that when we cupped the sample. This coffee definitely has the dominant coconut flavor but also has so many different sweet notes that we couldn't even pinpoint all of them. But what surprised us the most was that the acidity & sweetness were in harmony because co-fermenting can easily become too dominant or unbalanced in the cup.

This coffee went through a very specific process called coconut mosto honey co-ferment, this means the coffee went through a honey prcoess then was co-fermented with a mixture of coconut, coffee juice (liquid run-off from previous coffee cherry fermentation) and a culture to kickstart this process. In turn, the coffee soaks up all these flavors, then it’s dried and put through a stabilization period. Moreover, the coffee variety used was pink bourbon, which is well known for it's fruit-forward profile and vibrant acidity. Knowing all this we had to approach this coffee carefully. We chose a light roast so we can highlight all the sweetness and juiciness. The cool thing is that Viviana is always experimenting with new flavors and techniques, so this one is seasonal, grab it while you can!