Blue Tornado Co-Ferment Blend - 8oz

"I'm an ice cream man. I am what the summer is fireflies, thunderstorms, butt sweat on the car seat and when it all goes, I have to go with it." -Mr. Tastee In honor of the approaching summer vacations and our favorite 90's Nickelodeon show we bring you the Blue Tornado! Pete and Pete shaped so much of our world view around here by mixing whimsical gross-out humor and a level of sincere love of life that continues to inspire us to this day. We have this one tasting like a Blue Tornado popsicle right out of Mr. Tastee's ice cream truck and melted in your coffee mug using a cool combo of our Passiflora and Blueberry co-ferment. Check out all the info below. Skip the Sludgesicle and grab a Blue Tornado Bar while ya can! Coffee Info: We Taste: Blue Toranado Bar, Blue Raspberry, Raspberry cream From Our Friends at Clearpath about the Blueberry Co-Ferment: Blueberry by Rodrigo Sanchez: Process: Blueberry Coferment Varietal: Purple Caturra MASL: 1730 Deets about the Blueberry process: This Blueberry Co-fermented Washed process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae which were derived from Rodrigo’s Purple Caturra coffee cherries. 80 liters of this culture is separated to be fed with sugar, molasses, and concentrated blueberry juice. The ingredient mixture contributes flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of the mother culture takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing. Before being processed with the fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the pulped coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity. From our Friends at Forest about the Passiflora: VARIETY: Borbon FARMER: Marlon Rojas FARM: La Reserva REGION: Huila MUNICIPALITY: Pitalito - Palestina ALTITUDE: 1.650 - 1.750 m PROCESS DESCRIPTION: The journey of Borbon Pasiflora begins with a meticulous handpicking process to ensure only the ripest cherries are selected. The cherries are carefully classified to remove impurities such as leaves, stones, or under-ripe fruits, guaranteeing top-quality coffee. The pre-fermentation stage lasts for 24 hours, during which the cherries are left intact to allow their natural enzymes and sugars to begin unlocking the coffee's potential flavors. Following this, the cherries are depulped and semi-washed to remove the outer skin while retaining some mucilage, essential for the next transformative step. The fermentation process takes place over 48 hours under anaerobic conditions in sealed tanks. During this stage, the coffee is submerged with fresh passion fruit, introducing a natural co-fermentation element. This innovative approach enhances the complexity and tropical character of the coffee, as the passion fruit’s organic compounds interact with the coffee’s natural sugars in the oxygen-free environment. Drying takes place on raised beds over 15 days, where the coffee is carefully monitored to ensure even moisture evaporation and preservation of its intricate flavors. The slow drying process also locks in the tropical and floral notes introduced during fermentation. Finally, the coffee undergoes a 15 day stabilization period in a dark room. This timeout ensures the beans achieve the ideal moisture level, harmonizing their flavors and enhancing shelf life. HISTORY: Marlon is a third-generation coffee farmer; his family has been involved in the world of coffee, from his grandfather to his uncles. A few years ago, in search of better opportunities, he became a professional commercial pilot. However, during one of his trips abroad, he realized that the true potential was in Colombia, specifically on his family’s farm. This discovery led him to dedicate himself to specialty coffee production, where he found his true calling. His farm, “La Reserva,” is a family venture where Marlon works alongside his uncles. The farm is located in the municipality of Palestina, with an extension in Pitalito, in the Colombian region of Huila. There, they cultivate varieties such as Gesha, Bourbon, Pacamara, and Sidra. The expertise of his uncles, combined with his training in coffee cupping, production, and sales, has enabled him to create a product that meets high-quality standards.