Colombia Blackberry Co-Ferment

Colombia Blackberry Co-Fermentation – A Bold & Fruity Coffee Experience

Colombia Blackberry Co-Fermentation presents a dynamic flavor profile, blending the tart sweetness of Blackberry with rich Molasses, refreshing Citrus, and smooth Chocolate notes. Grown by Jairo Arcila at the Santa Mónica farm in the Quindio region of Colombia, this coffee undergoes a unique Honey Anaerobic Co-Fermentation process, where blackberries are added during a 72-hour fermentation, enhancing the coffee's distinct and vibrant taste.

Designed primarily for filter brewing, Colombia Blackberry Co-Fermentation invites you to indulge in its bold, complex flavors that will transform your coffee ritual. Each sip delivers a perfect balance of sweetness and tanginess.

Our coffees are never flavored—every tasting note is a result of expert cultivation, thoughtful processing, and our precise roasting approach.

Coffee Details and Brew Guides

Origin: Colombia
Region: Quindio
Producer: Jairo Arcila
Processing: Honey Anaerobic Co-Fermentation
Variety: Pink Bourbon
Elevation: 1450 - 1500 meters

POUR OVER BREW GUIDE

Brew Device: Origami M / Cone Filter
Coffee: 21g medium grind (3.3 on Fellow Ode V2 / 425 microns)
Water: 300g at 205°F

Steps:

1. Rinse your filter with hot water and discard the rinse water.
2. Add 21g of coffee to your brewer.
3. Start with a 60g spiral pour to bloom and swirl the bed.
4. At 30 seconds, pour 80g of water in the center.
5. At 1 minute, pour another 80g of water in the center.
6. At 1:30, finish with an 80g spiral pour.
   Goal Finish Time: 2:05–2:20

FELLOW AIDEN GUIDE

Click Here For Fellow Aiden Brew Profile

AUTOMATIC DRIP MACHINE GUIDE

Recommended Ratios:
6 cups water | 65g ground coffee
10 cups water | 105g ground coffee

Pro Tips:
✔ Use white flat-bottom filters whenever possible.
✔ Pre-rinse filters for the best taste.
✔ Coffee tasting sour? Grind finer to increase brew time.
✔ Coffee tasting bitter? Grind coarser to decrease brew time.

FRENCH PRESS GUIDE

Coffee: 34g medium grind
Water: 500g at 205°F

Steps:

1. Steep for 4 minutes.
2. Stir and skim off excess foam.
3. Plunge ¾ of the way down.
4. Pour and enjoy.