Co-Ferment Chocolate Box
THIS IS A PRESALE ONLY. COFFEE WILL ROAST AND SHIP ON OR ABOUT 2/3.
It's the season of love and we're here with an all out coffee celebration! Introducing our Co-Ferment Chocolate Box—a trio of decadent delights crafted to remind you that the world is filled with sweetness and connection. Each chocolate-truffle-inspired co-ferment coffee will make ya do a double take and wonder if you’re actually eating a box of chocolates. Whether you're sharing these gems with someone special or treating yourself to a moment of pure indulgence, this collection captures the essence of celebration in every sip. Perfect for coffee lovers who crave something extraordinary, these limited-edition co-ferments deliver complexity, warmth, and a touch of romance in every cup. Discover why our we fell head over heels for this collection.
Coffee Info:
Each blend starts with a base of Colombia - Jose Posada - "Chocolate" Coferment
Cherry Cordial 4oz
Blended with: Edwin Norena's Caturra Cherry Madness Mossto Honey Coferment
We Taste: milk chocolate, cherries, cherry liqueur, cherry cola
Orange Truffle 4oz
Blended with: Edinson Argote's Orange Bourbon Orange Coferment
We Taste: milk chocolate, candied orange, orange creamsicle
Caramel Truffle 4oz
Blended with: Brayan Alvear's Caturra Caramel Coferment
We Taste: milk chocolate, caramel, coconut cream
Colombia - Jose Posada - "Chocolate" Coferment:
This coffee undergoes pulping prior to fermentation, washed and then submerged in fermentation tanks. The parchment coffee is placed in a liquid broth enriched with natural extracts, citric, lactic, and phosphoric acids, sugars of mixed origin (fruit-based and cane-derived), and a starter culture of Lactobacillus spp. alongside mesophilic microorganisms. This symbiotic culture of bacteria and yeast ferments in direct contact with the coffee, driving flavor development with precision and balance. The Modulated method enhances sweetness, texture, and aromatic complexity, yielding a cup with bright acidity and distinct fruit notes, achieved without artificial flavorings or additives. Following fermentation, the coffee is dried for several days on shaded raised beds with controlled ventilation, allowing slow, even drying and preserving the integrity of the profile. USP Modulated represents an origin-driven fermentation technique that integrates natural extracts with microbiological precision to create differentiated flavor profiles. It offers roasters a transparent, traceable, and science-backed product with a compelling story of innovation and terroir.
Cherry Madness:
The cherries were harvested at over 20° Brix and soaked in water for 2 hours to clean and sort. Coffee Cherries were under a low oxygen system by 24 hours at 18-22°C. At the Campo Hermoso R&D Center, Cherries began a carbonic maceration for 48 hours into 2000kg tanks collecting the moss with 4.2 pH/11.5 brix. The juice (mossto) has been inoculated with a specific yeast in a started culture, adding allulose solution with organic cherries.
Orange Coferment:
Double fermentation process. • Initial oxidation: 36 hours. • Dry pulping. • Fermentation: 48 hours, inoculated with a specific yeast and a starter culture of citrus fruits.
Caramel Coferment:
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. We also incorporate caramel. 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 market- available techniques. The outcome is coffee with enhanced body, a cleaner aftertaste, brighter acidity, a more pronounced sweetness, complemented by a predominant red fruits flavor does not present prior to undergoing the refurbishment process
