Co-fermentation is one of the most exciting frontiers in specialty coffee processing. By introducing a fruit — watermelon, peach, cherry — into the fermentation environment, producers can coax entirely new flavour dimensions out of the coffee cherry without masking its origin character. These three lots from Colombia's Huila region show just how expressive that process can be. Watermelon Co-fermented Castillo — This unique coffee is co-fermented with tropical fruit nectar, enhancing its natural sweetness and creating a vibrant cup with prominent watermelon candy notes. Los Patios commitment to quality and innovative processing techniques make this coffee a standout choice for those seeking a sweet, fruity, and unforgettable coffee experience. Peach Co-fermented Colombia — From Los Patios in La Plata, Huila, the Mellow Yellow lot pairs traditional Colombian sweetness with a peach co-fermentation that adds a soft, stone-fruit warmth. Approachable and layered — a great entry point into the co-fermented world. Cherry Co-fermented Castillo — Also from Los Patios, this Castillo lot goes through a 12-hour aerobic pre-fermentation before local depulped cherries are introduced to the process. The result is a deeper, more fruit-forward expression with classic Colombian structure underneath. All three coffees are roasted omniroast — dialled in for both filter and espresso — and come in 150g bags. This bundle is for the curious: a side-by-side tasting of what co-fermentation can achieve.
