Strawberry Co-Ferment

Strawberry Co-Ferment is an experimental lot from Edinson Argote's 18-hectare farm in Oporapa, Huila, southwestern Colombia. After carefully harvesting, Edinson fermented these cherries for 72 hours alongside ripe strawberries, a technique borrowed from winemaking that allows the strawberry's natural sweetness and acidity to integrate with the coffee during processing. The result is a delightful "strawberry explosion" in every cup, perfectly balanced with the inherent, complex flavours of the coffee itself. This is a great example of what happens when traditional expertise meets bold experimentation - a unique expression from a producer willing to explore new possibilities.