Colombia Rodrigo Sanchez Sangria Fruit Ferment

I don't quite have a ton to say in the way of excessive words about this coffee. The finish, the up front, sweetness, your daddy issues, and so on. Wait, I have a lot to say about your pops. What a jerk.  I'm of course kidding. 

This coffee is rather cool in that it's a fruit ferment that isn't singular but more a combination which I guess in some ways this was/is bound to happen as we progress further into the maligned (but I think cool) fruit ferment world.  Concoctions like what was used in this produced this and this is pretty rad. Grapes and raspberry forward, think very candy/gummy like. I get sour strips because I love them but you wont because your blood sugar can't take it and mine probably can't either but YOLO. I don't know if this is a for everyone coffee but it certainly is a conversation starter in that this doesn't taste like coffee but it is. Certainly an espresso option but I'd probably just stick to pour overs. There's not a lot.  Also 8oz (expect 8oz on some of these wacky ones moving forward

Produced by Rodrigo Sanchez in Colombia, this unique lot showcases the innovative potential of modern processing techniques. As a fruit ferment, this coffee undergoes a specialized processing method where the cherries are exposed to additional fruit during fermentation to influence the final cup profile. While traditional washed coffees often highlight clean acidity, experimental fermentations like this one frequently push the boundaries of sweetness and intensity.

Roasted by Royal Mile Coffee, this selection presents a vibrant, confection-forward experience. The tasting notes of grapes, raspberry, candy, gummy, and sour strips suggest a profile that leans heavily into bright, fruit-driven acidity and sugary sweetness. For those looking to better understand how these specific descriptors align with broader sensory categories, consulting a flavor wheel can be a helpful tool for identifying the nuances of such a distinct and expressive cup.