Coffee Sun - Fruit Punch Co-Ferment - 8oz Whole Bean Coffee

To celebrate the end of September and closing out the first month of the school year, we put together am extra special lunch box treat! Introducing our next iteration of the nostalgic juice pouch homage: Coffee Sun 2 - Fruit Punch! Many times our favorite part of school lunch was the sugary juice box dripping with condensation from the bright blue ice pack and this coffee is meant to bring you back to poking a hole in that mid day sweet treat after a long morning at school. Checkout all the info below and grab a pouch while ya can! 

Coffee Info: 

We Taste: Fruit Punch, Orange, Cherry, Peach Rings Process: "Advanced Washed" Thermal Shock with Lemon and Peach Yeast Extract Varietal: Ombligon MASL: 1650 Producer: Franky Hoyos Farm: Finca El Encanto 

About the process, from our pals at Knowwhere Coffee:

We begin by harvesting ripe cherries, monitoring and controlling Brix levels (between 22 and 28) to ensure optimal harvest quality. Once the cherries are transported to the processing plant, we initiate the first fermentation stage—an oxidative process lasting 35 hours—which allows for the development of essential alcohols. We then proceed to wash and disinfect the cherries to ensure product safety before depulping. We place our coffee in 210-liter drums to continue fermentation; the coffee remains in open drums to warm the mass and generate the alcohols needed to achieve the desired profile. After 15 hours, we apply a thermal shock at 35°C; this process opens the coffee's pores, allowing us to inoculate it with lemon and peach yeast extracts. Our entire fermentation process is modulated, giving us control over time, temperature, and other variables essential to creating our tropical profile. We then proceed to a 35-hour submerged fermentation phase, keeping the drums sealed and completely filled with water. Once fermentation is complete, we wash the coffee, perform a 12-hour solar pre-drying stage, and finish with a 40-hour mechanical drying process, which seals in the fermentation characteristics and preserves the intended profile.

Produced by Franky Hoyos, this 8oz lot of Ombligon varietal coffee showcases the innovative potential of the Advanced Washed method. Roasted by Brandywine Coffee Roasters, this selection is defined by a vibrant, fruit-forward profile that highlights the unique characteristics of the Ombligon varietal. While traditional washed coffees are often celebrated for their clean acidity and structural clarity, advanced processing techniques can push these boundaries, often resulting in intensified sweetness and complex, layered profiles.

When evaluating a coffee with such distinct notes of fruit punch, orange, cherry, and peach rings, it can be helpful to reference a flavor wheel to better identify the specific nuances of the cup. This lot, grown at 1650 masl, serves as a compelling example of how meticulous post-harvest handling can transform the sensory experience of a single-origin coffee, offering a bright and expressive profile that stands out in any brewing rotation.