Colombia Blueberry Co-Ferment

Introducing Our Colombian Blueberry Co-Fermentation Coffee – A Rare Gem in the World of Coffee

This exceptional Colombian coffee is one of Trey’s top three favorites, standing proudly alongside our renowned Ecuador Rum Barrel offering. What makes this coffee truly special is its unparalleled flavor profile, crafted through an innovative fermentation process. Infused with blueberries and wine yeast during fermentation, this coffee captures the essence of wild blueberries and blue raspberries in both flavor and aroma.

As the coffee cools, it reveals a deeper complexity with notes of Cotton Candy Grapes and a subtle hint of vanilla, creating a multi-dimensional taste journey. Whether you’re brewing it as a pour-over, espresso, or French press, this coffee promises an extraordinary experience that will challenge and elevate your perception of what coffee can be.

For those who crave adventure in every cup, this coffee is more than a beverage—it’s an exploration.

Our coffees do not contain natural or artificial flavorings. The listed tasting notes are the flavors the coffee naturally gives off. Our proprietary roasting methods help to enhance these flavors and the coffee’s natural sweetness.

For best results please allow 5 days of off gassing after roast date before consumption

NOTE: For pre-ground coffee please make an order note at checkout

Coffee Details and Brew Guides 

Origin: Colombia
Region: Huila
Producer: Rodrigo Sanchez
Processing: Washed Co-Fermentation
Variety: Caturra and Bourbon
Elevation: 1730

Filter Brewing:

Brew Device: Orea V3

21g of medium coffee (2.6 on Fellow Ode V2 / 350 microns)

300g of water heated to 205° 

1. Rinse filter with hot water

2. Discard rinse water

3. Add 21g of coffee

4. 0:00 Spiral Pour 60g of water to bloom coffee and swirl coffee bed

5. 0:30 Center Pour 80g of water

6. 1:00 Center Pour 80g of water

7. 1:30 Spiral Pour 80g of water 

Goal Finish Time: 2:00 - 2:15