About this coffee
Limited edition: APPLE EXPLOSION 🍏
Golden fruit, caramel, and a rich, woody finish
This coffee smells of ripe golden apples and builds with caramel and a full, woody body. The acidity is rounded rather than sharp. If you're usually a bit wary of fruity filter coffee: this is the mild version. Everything is in balance, nothing stands out.
Where the apples come from
The name isn't marketing. During the fermentation, real red apples and lactobacillus cultures go into the tank. The berries ferment for 48 to 72 hours in stainless steel bioreactors without oxygen, on a honey base where a part of the fruit flesh clings to the bark. This combines two things that don't normally go together: the sweetness of honey processing and the fruit explosion of a guided anaerobic fermentation. Afterward, the coffee dries slowly and rests for 20 days before being shipped out of the country.
El Vergel Estate, Colombia
The berries come from producers in Tolima, Huila, and Caldas, and are processed at El Vergel Estate, the farm of Martha, Shady, and Elias. They began experimenting in 2017 because they wanted to preserve the value in farmers rather than in trade. Today, their experimental lab is one of the most interesting places in Colombia, and they pay well above market price. Varieties: Caturra and Colombia.
How to best enjoy it
Filter. The V60, Chemex, or Kalita let the golden fruit shine best. In a French press, it becomes richer, and the caramel takes the lead. It's also good, just a bit different.
Out now
This is a one-off lot. Once it's gone, it's gone, and the chance of us getting exactly this fermentation again is small. Order now.
Limited edition
Filter/light roast
Honey with red apple fermented
Details: Apple Explosion
