Guava Spring (Summer Splash)

A bomb of a coffee. This Ombligon came to us at a time where we maybe stopped looking for more cofermented coffees. But the profile and the price were just a perfect matchup.

Sergio learned how to design these bold aggressive flavors at the famous el Paraiso farm. He told us that all of his coffee are cofermented with mosto from other fruits. The mosto is prepared ahead of time using the fruit and yeast. Then it is added to the tank with the depulped coffee.

I really appreciated his honestly and accepted that he would not divulge which fruits. And to be fair as soon as I learn how to make it I will ;)