About
A blend of tradition and new trends? Perfect. That’s exactly what we want.
Meet our Co-Ferment Blend — a small experiment that really worked. This one’s for anyone who loves discovering new flavors but still appreciates a clean, sweet cup. We’ve blended two very different coffees: one from a fruity co-fermentation in Colombia, and another from Sidama, Ethiopia, naturally processed with care by smallholders.
The first component comes from Finca Maracay in Quindío, led by Luz Helena Salazar. During fermentation, the cherries met lulo fruit and wine yeast — yes, really — creating layers of tropical sweetness and juicy acidity that somehow just work. Think feijoa, red wine, and a hint of cocoa powder. It’s fresh, playful, and a little different. Simply coffee with a twist.
The second part comes from Daye Bensa in Sidama, Ethiopia. Here, cherries are hand-picked, fermented in water-filled tanks for around 72 hours, carefully sorted, and dried on raised beds for 8–20 days. The result is a clean, sweet coffee with floral notes, gentle acidity, and subtle cocoa undertones.
Together, they make a cup that’s vibrant yet balanced — a coffee that challenges the ordinary without shouting about it. You don’t need to be a fermentation geek to enjoy it, but you might become one after the first sip.
