Strawbmisu

Easily one of our favourite coffees of the year, this strawberry co-fermented caturra from Juan Pablo Velez at his farm Finca La Luisa is a prime example of the direction contemporary specialty coffee is headed - huge flavour and wild experimentation.

The cherries for this coffee undergo a multi-stage processing post-harvest: first they’re anaerobically fermented with fresh strawberries for three days using the wine-making technique of carbonic maceration to increase sweetness and acidity before de-pulping and drying with a more traditional honey process.

The result is an exceptional coffee with characteristics that are unobtainable with conventional production and processing techniques. Juan and his farm are amongst a group of other Colombian producers such as Diego Bermudez and Jairo Arcilo at the leading edge of modern coffee processing; blending established generational know-how with innovative and advanced approaches to create unique flavour experiences.

We taste

Black: Strawberry laces, caramel, yoghurt
Milk: Milk chocolate, strawberry compote, cream