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

Description

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.