#98 Strawberry Co-fermented Coffee Beans from Colombia

This strawberry co-fermented coffee originates from the Acevedo region in Huila, Colombia, grown at elevations between 1400-1600 meters above sea level by various small holders in San Adolfo. Produced by Brayan Alvear and team, the coffee undergoes an experimental strawberry co-fermentation process involving 24 hours pre-fermentation in plastic bags, followed by 24 hours aerobic fermentation in cherry, then depulping and anaerobic fermentation with dehydrated and ground strawberries for 5 days to concentrate flavors, finishing with 10 days of mechanical drying and a 5-day stall period. The result is a clean, innovative fruit-fermented coffee with pronounced strawberry candy flavor and sweet strawberry syrup notes.