Tasting Notes: Ripe Pineapple, Lime, Agave

We have partnered with our friends at Monteblanco Farm in Colombia to bring you a series of exciting, delicious coffees!

In the Co-fermenting process, Coffee is stored within a sealed tank with a culture previously fermented with fruits and natural sweeteners. The coffee is processed with the fruit-fermented culture for a range of time before it is brought out to dry.

At Monteblanco, Rodrigo Sanchez and his team have produced a variety of co-fermented coffees worthy of your attention. These coffees have been stored in sealed tanks for 150 hours before being dried 2-3 days in direct sunlight, then for 15-18 days under shaded canopies. This particular coffee has been co-fermented with fresh pineapples, molasses, and sugar.

For more information on this incredible process, please read our educational article on co-fermentation: For more information on this incredible process, please read our educational article on co-fermentation:

https://edisoncoffeeco.com/education-journal/co-fermentation