Co-Fermented Trio

Discover the fascinating world of co-fermented coffees with this unique bundle of three exceptional coffees. Each cup tells a story of innovation, artisanal mastery, and unforgettable aromas – perfect for those who want to rediscover the boundaries of coffee enjoyment.

1. Apricot OD: Finca La Sirena

From the nutrient-rich soils of Quindío comes this enchanting Castillo coffee, fermented with apricots through osmotic dehydration. The result: an irresistible aroma of fresh apricots that unfolds with every sip.
Special feature: Osmotic dehydration with natural fruit.

2. Pink Bourbon IPA: Campo Hermoso

Edwin Noreña's Pink Bourbon undergoes an elaborate double fermentation process: first 96 hours of carbonic maceration, then 72 hours of fermentation with IPA beer hops. Dried on African beds under shade cloths, the result is a coffee with a complex hop aroma and intense depth.
Special feature: Double carbonic maceration with IPA recirculation.

3. Pacamara CM: Las Marias by Café 1959

High in the mountains of Pijao grow the experimental varieties of Café 1959. This coffee undergoes a 200-hour anaerobic fermentation with alternating temperature phases – from room temperature to refrigeration. The result is a unique, complex aroma profile that is unparalleled.
Special feature: 200-hour fermentation with temperature control cycles.