[Whole Bean] Add Note to Order if you Need it Ground Our current FRUIT BOMB hails from Columbia. This Fruit Bombs journey starts with some seriously selective cherry-picking—literally. Only the ripest Caturra coffee cherries make the cut, handpicked like tiny gems ready for greatness. First stop: a cozy 36-hour anaerobic pre-fermentation nap in GrainPro bags. Think of it as a fruity spa treatment that kicks off those bold flavor vibes. Next, things get a little wild (in a very controlled way) with a 120-hour fermentation in shaded hermetic tanks. With humidity dialed in at a breezy 22–25%, the beans soak up layers of rich caramel, zesty citrus, and a pop of raspberry. It's like flavor bootcamp—but make it elegant. Then comes a 72-hour mechanical drying session—steady, precise, and consistent, just the way these beans like it. This step locks in the vibrancy and ensures each bean hits just the right moisture note. Finally, the beans get a well-earned 30-day chill session in GrainPro bags. This is where everything mellows, mingles, and matures into a beautifully balanced cup. By the time they make it to our roaster, these beans are calm, cool, and totally ready for their big moment. Region: CaldasAltitude: 1800 MetersVariety: Caturra Process: Honey Process Anaerobic - Reforest ProjectProfile: brown sugar, caramel, citric acid, lemon, raspberry Want coffee nerd details? Check out: World Coffee Research | caturra Honey Processing: Combines elements of both washed and natural processing methods. Coffee cherries are partially stripped of their outer layer, leaving some of the fruit pulp on the beans. The resulting beans have a sweet, honey-like flavor and a distinct flavor profile Anaerobic Fermentation: A method where coffee cherries are fermented in an oxygen-deprived environment.
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