Co-Fermented Trio
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Co-Fermented Trio: Three Co-Fermented Filter Coffees from Colombia – Apricot OD, Pink Bourbon IPA & Golden Papayo
Three fermentations, three flavor profiles. Apricot OD is osmotically dehydrated with fresh apricot: fruity and sweet. Pink Bourbon IPA undergoes a hop fermentation with IPA hops: malty and citrusy. Golden Papayo undergoes 240 hours of Carbonic Maceration: chocolatey and deep. Three Colombian specialty coffees from Quindío, three producers, three fermentation methods that demonstrate the diverse flavors fermentation can create. Free shipping throughout Germany.
The Three Coffees in the Co-Fermented Trio
Apricot OD – Co-fermented Castillo with Apricot, Sens Coffee (Quindío)
Castillo from Finca La Sirena, Quindío. Juan and Geraldine Puerta (Sens Coffee) ferment the beans with fresh apricots, where the fruit sugar migrates into the bean through osmotic dehydration. Sweet, ripe, like stone fruit on a warm day.
Pink Bourbon IPA – Hop-Fermented Coffee from Edwin Noreña (Quindío)
Pink Bourbon variety from Finca Campo Hermoso, Circasia, Quindío. Edwin Noreña ferments the cherries with IPA hops and IPA yeast (hop fermentation). Malty and citrusy, with a clear hop finish: coffee and IPA beer in one cup.
Golden Papayo – 240 h Carbonic Maceration, El Samán (Quindío)
Rare Papayo variety from Finca La Isabela, Quindío. Jaime and Juan Camilo Zuluaga (El Samán) ferment the cherries in CO₂ for 240 hours. Deep and chocolatey: chocolate, cocoa nibs, vanilla, with tropical starfruit in the background.
Who is the Co-Fermented Trio for?
For anyone who wants to explore how far coffee flavors can go. Three fermentations, three Colombian coffees, three fundamentally different cups: fruity, malty-citrusy, and chocolatey. Best prepared as V60 or Aeropress.
Frequently Asked Questions
Which coffees are included in the Co-Fermented Trio?
The set includes three co-fermented filter coffees from Colombia, each 250g: Apricot OD (Castillo, Finca La Sirena, Quindío, osmotic dehydration with apricot), Pink Bourbon IPA (Pink Bourbon, Finca Campo Hermoso, Circasia, Quindío, hop fermentation with IPA hops), and Golden Papayo (Papayo variety, Finca La Isabela, Quindío, 240 hours carbonic maceration).
What does co-fermented coffee mean?
In co-fermented coffee, controlled processes occur during fermentation that alter the bean's aroma. In the Co-Fermented Trio, this happens in three ways: In osmotic dehydration (Apricot OD), natural fruit sugar from fresh apricot migrates into the bean through osmosis. In hop fermentation (Pink Bourbon IPA), the cherries ferment with IPA hops and IPA yeast under CO₂. In carbonic maceration (Golden Papayo), the whole cherries ferment for 240 hours in airtight tanks flooded with CO₂. In all cases, the flavor develops during fermentation, not through subsequent flavoring. Only natural ingredients are used.
How do the three coffees differ?
Each coffee represents a different flavor profile. Apricot OD is fruity and sweet, with apricot and white chocolate. Pink Bourbon IPA is malty and citrusy, with lemon, orange peel, and a clear hop finish. Golden Papayo is deep and chocolatey, with chocolate, cocoa nibs, and a tropical starfruit note. Three coffees, three producers, three farms: Apricot OD from Finca La Sirena (Sens Coffee, Juan and Geraldine Puerta), Pink Bourbon IPA from Finca Campo Hermoso (Edwin Noreña), and Golden Papayo from Finca La Isabela (El Samán, Zuluaga family).
Is the Co-Fermented Trio suitable as a gift?
Yes. Three different profiles in one set make it a great introduction to the world of co-fermented coffees, ideal for gifting or a cupping with friends. All three are roasted for filter coffee. Shipping within Germany is free.
What is the best way to prepare these coffees?
All three are filter coffees, best prepared as V60, Origami, or Aeropress. As a guideline: medium grind, 1:16 ratio, water temperature 92 to 93 °C, brewing time about 2:30 minutes. Grind the Pink Bourbon IPA slightly coarser to bring out the hop and citrus notes better. For the Golden Papayo in an Aeropress, grind finer (1:14) to enhance the chocolate depth. Espresso is not recommended for these coffees.
