Colombia Cherry Co-Ferment

Colombia Cherry Co-Ferment

This one's a showstopper.

From Quindío, Colombia, this limited-release Cherry Co-Ferment is the kind of coffee that stops you mid-sip. It's bright, it's sweet, and it's exactly what we want in our cup this spring.

Produced by Jairo Arcila—the same mind behind our Peach Co-Ferment—this lot pushes his craft even further. Ripe castillo cherries go through a honey anaerobic fermentation, then get infused with real cherries and wine yeast. Over several days, the sugars and acids develop into something that honestly drinks more like dessert than coffee.

Think warm cherry pie with a buttery crust. Vanilla and brown sugar through the middle. A little hit of raspberry jam brightness at the finish that keeps you coming back.

It's layered, it's complex, and it pairs perfectly with longer mornings and open windows.

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: Quindío
Producer: Jairo Arcila
Processing: Honey Anaerobic Co-Fermentation
Variety: Castillo
Elevation: 1450–1500 meters

POUR OVER BREW GUIDE

Brew Device: Origami M / Cone Filter
Coffee: 21g medium grind (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 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: 2:05–2:20

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 medium grind
Water: 500g at 205°F

Steps:

1. Steep for 4 minutes.
2. Stir and skim off excess foam.
3. Plunge ¾ of the way down.
4. Pour and enjoy.