A coffee fermented with fruit cultures to produce wild flavors of fruit punch, peach, and champagne.
This coffee was produced by our friends at Tío Conejo. Tío Conejo translates “Uncle Rabbit” and is a beloved character from Colombia’s coffee growing region folklore symbolizing the traditional values, wit, and tenacity of its people. The farm and namesake stands for those same values and more; striving to produce the best coffee the rich volcanic soils of the outskirts of the city of Manizales, Caldas can yield.
Started in 2010 and nestled between an elevation of 1,700 to 2,000 meters above sea level, Tío Conejo is not just a production farm, but home to both owners, employees and their families, making this a true family-run operation where everyone strives to produce coffees with exceptional characteristics; all the while tirelessly dedicated to protecting, and preserving the fauna, flora, and architecture endemic to this region.
One of the things we love about our friends at Tío Conejo is their eagerness to explore all the possibilities with coffee from varietal to processing. This coffee has undergone an extremely unique process.
The first step was creating a fruit-based culture to use in fermentation, specifically, saccharose, pineapple, starfruit, tangerine, and some other tropical fruits fructose. This pure fruit mass was then sorted and disinfected, and fermented for a week controlling the Ph and Brix degrees until it reached ideal conditions.
Next, the coffee cherries were picked, pulped, and fermented for 48 hours.
The last step was blending and fermenting the coffee with the fruit culture for 180 hours with controlled oxygen in containers, monitoring the temperature, Ph, and Brix degrees. After this, coffee was dried on raised beds for 15 to 20 days until the coffee beans dried to a proper moisture content before being bagged and shipped to our warehouse.