This experimental coffee from Colombian producer Rodrigo Valencia represents cutting-edge innovation in processing through co-fermentation. The coffee is Purple Caturra variety, notable for its purple fruit. Rodrigo developed a mother culture containing fermentation microorganisms cultivated from purple caturra cherries, which was fed with panela and kumquat. The 150-hour co-fermentation process creates distinctive flavor notes of citrus candy, kumquat, brandy, and chocolate. This light roast showcases the innovative processing technique.
Voyager Craft Coffee started as a coffee trailer in San Jose, founded by Sameer Shah and Lauren Burns and built into a roasting operation around a 15 kilogram Giesen. The company has remained entirely self funded as it has grown, sourcing single origin coffees from Costa Rica, Guatemala, Ethiopia, and Colombia through direct trade relationships with farmers. Voyager reports paying roughly three times the commodity price for its arabica coffee. The operation pursues zero to landfill goals, composting used coffee grounds and donating leftover food. It is a roaster that has chosen deliberate, local growth over rapid expansion, keeping its footprint rooted in Santa Clara County.
