Funk 'Sunday Morning' *Banana + Cinnamon Co-Ferment Experimental Filter*

Components: Colombia Quindio Jairo Arcila

Roaster's Tasting Notes: Caramelized Banana/ Brown Sugar / Warm Spice Process: Banana + Cinnamon Co-Ferment Varietals: Variedad Colombia + Castillo 250g / 8.8oz Roast Date: June 19

FUNK is located in Vancouver, B.C.

From Funk

Banana french toast? In a coffee? Meet Sunday Morning, our FUNKed-up creation of three anaerobic washed Colombians blended into one ridiculous cup, with co-ferments layering in wine yeast, banana, tartaric acid, and cinnamon. Expect caramelized banana, brown sugar, and warm spice, like someone flambéed a bananas foster tableside in 1983 and decided it should be breakfast instead. This is what happens when tradition gets a little curious.

Revolver Coffee's experimental co-ferment showcases an intentional flavor-building approach: fermenting banana and cinnamon alongside the coffee cherry to create integrated sweetness and spice. Jairo Arcila's lot, sourced from Quindio in Colombia's coffee belt, pairs Variedad Colombia and Castillo varietals—both regionally significant cultivars—with this unconventional processing technique. The roaster identifies caramelized banana, brown sugar, and warm spice as the signature profile, suggesting the co-ferment successfully imprinted these aromatics into the bean itself. Such experimental fermentations represent the modern pursuit of complexity through controlled microbial activity rather than traditional natural or washed methods. This lot rewards cupping with attention to how the added elements integrate throughout the cup.