Coconut Lemonade Co-ferment

Country: Colombia Farmer: Rodrigo Sanchez Location: San Adolfo, Acevedo, Huila Farm: Finca Monteblanco Variety: Purple Caturra Altitude: 1750 m.a.s.L. Process: Natural Anaerobic Co-ferment Harvest: December Tasting Notes: Coconut, Lemon Rind, Meringue This coffee undergoes an intensive, multi-stage co-fermentation designed to build a bright, citrus-driven profile layered with creamy sweetness. The process begins before the coffee is introduced: a carefully selected blend of microorganisms - Lactobacillus and Saccharomyces cerevisiae among them - is combined into a fermentation culture alongside up to ten active yeast strains. To shape the flavor profile, this culture is enriched with cholupa - a tart, lemonade-like fruit - and dried coconut, then fed with sugar-rich inputs such as molasses and granulated sugar to sustain and amplify microbial activity. The mixture is sealed and fermented on its own for approximately 8 days, allowing it to fully develop before interacting with the coffee. Once ripe, whole coffee cherries are added directly into this active fermentation environment and undergo an extended fermentation of roughly 180 hours. This stage is where the integration occurs, microbial activity drives the transfer and expression of aromatic compounds, carefully building acidity, sweetness, and texture.