Colombia Mixed Berry Co-Ferment

The Return of a First Love – Colombia Mixed Berry Co-Ferment

Some coffees mark turning points in our journey—the ones you remember because they didn’t just taste good; they changed the way you saw coffee. This was that coffee for us. Colombia Mixed Berry Co-Ferment was our very first co-ferment offering—a bold experiment in flavor that instantly became a fan favorite. Now, after a year of requests and anticipation, it’s back.

This coffee comes from Brayan, a passionate young producer from San Adolfo, Huila, where coffee runs through the veins of everyday life. Brayan learned the craft from his father at just 13, shadowing him after school through the coffee fields. What began as routine quickly became passion—and that passion turned into a purpose. Today, Brayan not only produces some of the most exciting coffees in Colombia, but leads a project with over 60 local coffee growers, working to elevate the quality and reputation of his region.

But what makes this coffee special isn’t just the story—it’s the process. With guidance from Forest and the Ancla processing facility, Brayan created something unforgettable. The beans undergo a meticulous multi-step fermentation: a 24-hour pre-ferment in plastic, followed by 24 hours of cherry aerobic fermentation. The real magic happens when the beans are depulped and infused with dehydrated berries, then fermented anaerobically for five days. After slow drying and a five-day flavor maturation, what emerges is a cup that is vibrant, sweet, and deeply nostalgic.

The profile? Think Fruity Cereal, Berry Pie, with a swirl of Caramel and the grounding richness of Baker’s Chocolate. It’s joyful, layered, and almost dessert-like—but never over the top. A coffee that feels both playful and profound.

This isn’t just the return of a great coffee—it’s the return of the moment we realized how far coffee can go when tradition meets creativity. Colombia Mixed Berry Co-Ferment was our first step into a new chapter, and we’re honored to bring it back to your cup.

Our coffees contain no added flavors—what you taste is the result of expert cultivation, meticulous processing, and our precision roasting.

Coffee Details and Brew Guides

Origin: Colombia 
Region: Huila
Producer: Brayan Alvear
Processing: Co-Fermentation
Variety: Castillo & Caturra
Elevation: 1400 - 1600
  

POUR OVER BREW GUIDE:

Brew Device: Origami M / Cone FIlter
Coffee: 21g of medium coffee (3.3 on Fellow Ode V2 / 425 microns)  
Water: 300g at 205°F  

Steps:
1. Rinse your filter with hot water and discard the rinse water.  
2. Add 21g of coffee to your brewer.  
3. Start with a 60g spiral pour to bloom the coffee and swirl the bed.  
4. At 30 seconds, pour 80g of water in the center.  
5. At 1 minute, pour another 80g of water in the center.  
6. At 1:30, finish with an 80g spiral pour.  
Goal Finish Time: 1:50 - 2:10

FELLOW AIDEN GUIDE

Click Here For Fellow Aiden Brew Profile

Automatic Drip Machine Guide:

Recommended Ratios:

• 6 cups water | 65g Ground Coffee
• 10 cups water | 105g Ground Coffee

Pro Tips:

✔ Use white flat-bottom filters whenever possible.

✔ Pre-rinse filters for the best taste.

✔ Coffee tasting sour? Grind finer to increase brew time.

✔ Coffee tasting bitter? Grind coarser to decrease brew time.

French Press Guide:

Coffee: 34g of medium grind coffee

Water: 500g at 205°F

Steps:

1. Steep for 4 minutes.

2. Stir coffee and scoop off excess foam.

3. Plunge 3/4 of the way to the bottom.

4. Pour coffee and enjoy.