2Straw 2Nana - Strawnana Smash Co-Ferment Blend Vol. 2

Caturra Bourbon was chosen for this process, it is known for its high Brix concentration and rich sweetness, optimally facilitates the growth of microorganisms like lactobacillus and saccharomyces cerevisiae, which are cultured and then reintroduced to the coffee. This mother culture, enriched with fruit and sweeteners, is fermented for eight days (190 hours) to reach the desired Brix and pH levels. Dehydrated and honeyed bananas are used to enhance flavor, with the mother culture fed energizers like molasses or sugar. Upon harvest, coffee’s Brix degrees are measured, impurities removed, and 80 liters of the prepared solution added. The coffee ferments for another 150 hours, maintaining Brix above 6 and pH above 4, highlighting the natural fruit notes without overpowering the coffee flavor.

El Edén farm, managed by the Sánchez family, is located in the Samaria district of Palestina at 1500 m.a.s.l. The farm benefits from excellent environmental conditions, including over 8 hours of daylight and annual rainfall between 1800-2000 mm. These conditions support year-round flowering and fruiting, producing unique sensory profiles.

Quebraditas - Strawberry Coferment

About the process, from our pals at Quebraditas:

Oxidation: Performed in food-grade plastic barrels for 24 hours.
Depulping: Dry process.
Fermentation: With yeast and fruit—in this case, strawberry—submerged for 48 hours.

After the second fermentation, the coffee moves to the drying stage, which lasts 76 hours at an average temperature of 40°C. Done in GrainPro-style bags.

Creamy Strawberry Coferment

About the process, from our pals at Clearpath:

The refurbished coffee process underwent an extensive research and development phase lasting several months. Through rigorous testing, we achieved consistent replication of the processes across different batches. This innovative method involves creating uniquely flavored coffee by modulating flavors using external agents foreign to coffee, alongside a symbiotic culture of bacteria and yeast cultivated for years with coffee cherries. Our key ingredients include citric acid and the coffee culture starter primarily composed of lactobacillus sp, and mesophiles. He also incorporates natural fruit extracts. The blending of these elements results in a 'broth' where the parchment coffee is submerged. Referred to as 'refurbish,' this process is distinct as it doesn't occur naturally but instead combines various marketavailable techniques. The outcome is coffee with enhanced body, a cleaner aftertaste, brighter acidity, a more pronounced sweetness, complemented by a predominant red fruits flavor not present prior to undergoing the refurbishment process. 

Citrus and Cacao Yeast Coferment

About the process, form our pals at Knowwhere Coffee:

We begin by harvesting ripe cherries, monitoring Brix levels (between 22 and 28) to ensure optimal ripeness. Once the cherries reach the processing plant, we initiate the first fermentation stage—an oxidative process lasting 64 hours—which allows for alcohol development. We then perform a washing and disinfection step to ensure the coffee's safety and cleanliness. Next, we transfer the coffee into 210-liter drums to continue fermentation; the drums remain open initially to warm the mass and generate the alcohols needed to achieve our desired flavor profile. After six hours, we apply thermal shock at 50°C; this process opens the coffee's cellular structure, allowing us to precisely inoculate it with the citrus and cacao yeast extracts used to craft the profile. We then proceed to a 64-hour submerged fermentation stage, keeping the drums sealed and completely filled with water. Finally, we wash the coffee and complete the process with 40 hours of mechanical drying, which locks in the fermentation results and preserves the intended flavor profile.