Colombia Passion Fruit Co-Ferment

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Co-ferments divide opinion, but to us, a great one done thoughtfully produces extraordinary elevated fruit driven characteristics as this beauty from Edison Argote at Quebradiras demonstrates. It still amazes how coffee can taste like passionfruit, lychee and rose, but here we are.

The lychee note is big from the first slurp, as is the fragrant rose and floral character. The passion fruit is characterised by the sugary body you find with a good ripe piece of fruit. Although fruit driven, this is an omni roast coffee, meaning its joyous complex flavours can be enjoyed on either filter or espresso

The best co-ferments for us work in harmony with the terroir and coffee cherry, rather than fighting and over powering them. After careful picking and sorting the coffee cherries are pulped and soaked to remove mucilage. Passion fruit and a specialty selected yeast are added and left for 72 hours at temperatures below 25°C to control the fermentation. The coffee then goes into drying, which is carried out mechanically for 42 hours at 38°C. This is a crucial stage as the gentle, even drying will lock in flavours and being done in mechanical dryers means this delicate stage is not at the mercy of an unpredictable climate.

It’s fantastic for us to have access to some stellar coffees from Edison and Quebraditas, you can read a bit more about him over on the Loveshack page, as it also features one of their stunners.