Co-Ferment Blend

About This Coffee

This blend combines two distinct coffees: one from Finca Maracay in Quindío, Colombia, produced by Luz Helena Salazar using co-fermentation with lulo fruit and wine yeast, and another from Daye Bensa in Sidama, Ethiopia, naturally processed by smallholders. The Ethiopian component is hand-picked, fermented in water-filled tanks for approximately 72 hours, carefully sorted, and dried on raised beds for 8-20 days. The blend offers tropical sweetness and juicy acidity from the Colombian component, combined with floral notes, gentle acidity, and subtle cocoa undertones from the Ethiopian coffee. Tasting notes include fresh cocoa, feijoa, and red wine.

Origin

Quindío (Colombia)

Sidama (Ethiopia)

Flavor Notes

Cocoa, Cacao, Feijoa, Red Wine

Roast Level

Medium Light

Processing

Natural, Co-Fermentation

Typology

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The Miners Coffee

The Miners was founded in 2019 by Egor Kolpakov and Oldřich Valta in Prague, opening its first location on Slavíkova street before launching its own roasting operation in 2020. The roastery is now housed at DOCK, a modern facility in Prague 8 that doubles as an open concept space where visitors can observe production and join cupping sessions with professional baristas. Coffee is sourced directly from farmers with an emphasis on traceability and fair compensation at origin, then roasted in house to highlight each lot's character. Since its founding, the company has expanded to several locations across the Czech Republic, Spain, Poland, Slovakia, Austria, and the Netherlands. The Miners won Best Design at the BCN Coffee Awards 2023 in Barcelona and has been featured in Forbes and the World Coffee Portal.

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