Co-fermented coffee
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Co-Fermented Coffee from Colombia
Where coffee meets fruit. Our co-fermented coffees are microlots from several producers in Colombia we work with directly. Osmotic dehydration, carbonic maceration and co-fermentation with yeast or hops — freshly roasted at Garza Coffee in Berlin.
No artificial flavors. Aromas come solely from the fermentation process, where natural ingredients — apricot, coffee blossom, spices — are introduced during processing.
Weekly roasted in Berlin. Limited editions.
Different Methods
Osmotic dehydration, carbonic maceration and co-fermentation with yeast or hops. Each method brings its own flavor profile.
Real Aromas
No artificial flavors. Aromas develop naturally during fermentation, when the bean absorbs notes from real ingredients.
Limited Editions
Each lot is small and seasonal. When sold out, the next batch is months away — or might never return.
The Co-Fermented Profiles
Each profile uses a different natural ingredient during fermentation. Result: distinct, complex cups that taste nothing like a "regular" coffee.
Apricot OD
Castillo, osmotically dehydrated with fresh apricots. Sweet, ripe, fruity. Our bestseller and the gateway to co-fermentation for most customers.
Azahar
Castillo, co-fermented with coffee blossom (Azahar). Jasmine, floral, honey sweetness. Limited edition — when it sells out, it's gone for the season.
Spice Cosmic
Co-fermented with spices. Orange blossom, red berries, green tea. Our most complex profile, awarded "Café Exótico Quindío 2025".
Golden Papayo
Papayo varietal, 240-hour Carbonic Maceration, Natural Process. Chocolate, cacao nibs, vanilla. For drinkers who want more body and depth without sacrificing clarity.
Pink Bourbon IPA
Pink Bourbon, hop fermentation with IPA hops and IPA yeast. Malty, citrusy, with a clean hoppy finish. Fermented with hops instead of fruit — the most unusual take on co-fermentation.
Frequently Asked Questions about Co-Fermented Coffee
What is co-fermentation in coffee processing?
Co-fermentation is a processing technique where natural ingredients — fruits, flowers, spices, yeasts — are introduced during the coffee's fermentation stage. The bean absorbs aromas from these ingredients through osmotic exchange. The result: a coffee that tastes like its origin AND like the added ingredient, without any artificial flavors.
How does it differ from washed or natural process?
In washed processing, the fruit pulp is removed and the bean ferments in water alone. In natural processing, the bean ferments inside its own fruit. In co-fermentation, additional ingredients are introduced during fermentation. All three are legitimate specialty processes — co-fermentation is the newest and most experimental.
Where do these coffees come from?
From Colombia, from several producers we work with directly — from regions such as Quindío and Huila. We select every lot ourselves and roast it fresh in Berlin. Details on the producer and processing are on each product page.
Are the aromas natural or artificial?
100% natural. Co-fermentation uses real fruits, real flowers, real spices. The bean absorbs aromas through osmosis during fermentation. No synthetic compounds, no artificial flavoring. The result is a coffee that genuinely tastes of apricot, blossom or lulo because those ingredients were present during processing.
Which co-fermented coffee should I start with?
Most people start with Apricot OD. It's the most approachable: sweet, ripe, distinctly fruity but still recognizable as coffee. Once you've enjoyed it, try Azahar for floral, then Spice Cosmic for complexity. If you prefer fuller-bodied profiles, Golden Papayo (Carbonic Maceration) is the way.
Learn more about quality criteria, cupping and our relationship with producers on our Specialty Coffee knowledge page.
All co-fermented coffees in our range
Click on the coffee of your choice for full details on producer, ingredient and tasting notes.
