Colombia - Juicy Strawberry - Co-Ferment

Variety: Castillo, Caturra & Colombia

Process: Co-fermented with Fruits

Altitude: 1.750 m

Producer: San Agustín Coffee Producers

Region: Huila

Municipality: San Agustín

Farm: Various Farms

Tasting Notes: Strawberry, milk chocolate, malic acid.

HISTORY:

High in the mountains of southern Huila, Colombia, the municipality of San Agustín is home to a vibrant community of coffee producers cultivating some of the region’s most exceptional beans. Nestled at 1,750 meters above sea level, this area is not only celebrated for its ideal coffee-growing conditions but also honored as a UNESCO World Heritage site for its rich archaeological legacy. Here, local farmers carefully tend to prized coffee varieties like Pink Borbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. With our support and guidance, these producers are mastering innovative coffee techniques—elevating the flavor profiles and quality of their coffees. The result is a cup that tells a story of heritage, innovation, and the deep connection between the land and its people.

PROCESS DESCRIPTION:

The journey of Juicy Strawberry coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries are from the Huila region, cultivated by San Agustín coffee producers, highlighting the innovative co-fermentation with fruits that defines its unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated strawberries, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of strawberry, milk chocolate, and malic acid.