Fruit Bomb - Coffee - Columbia | Variety: Red and Yellow Caturra | Process: Natural Anaerobic

Fruit Bomb - Coffee - Columbia | Variety: Red and Yellow Caturra | Process: Natural Anaerobic

Regular price $20.00
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[Whole Bean] Add Note to Order if you Need it Ground

Our current FRUIT BOMB hails from Columbia.

This wild ride kicks off at the iconic El Vergel Estate in Fresno, Tolima, where farmers Elías and Shady Bayter handpick only the ripest Red and Yellow Caturra cherries—because great flavor starts at the source.

Then things get real in the fermentation department: a 48 to 60-hour anaerobic party (in GrainPro bags, naturally) where the beans start unlocking their magic. Once they've had their spa moment, they hit the sun for a tan on raised beds in a marquesina—until they’re about 30% dry and ready for round two.

The next step? A cool cruise through circular mechanical dryers, never exceeding 45°C, to ease the beans down to that perfect 18–16% moisture zone. But wait—there’s more! They take a quick breather (pre-stabilization stall) to pump up the flavor, then it’s back to drying until the finish line is crossed.

Finally, these beauties get a 45-day chill sesh in GrainPro bags to harmonize and mellow. The result? A flavor-packed coffee experience brimming with notes of chocolate, plum, guava, red fruits, zingy citrus, and tangy tangerine. 

This isn't just a Fruit Bomb in name—it’s a vibe. A bold, carefully crafted coffee that proves serious processing can still be seriously fun. ☕🍌🍫🍊

 

Region: Tolima
Altitude: 1350 Meters
Variety: Red and Yellow Caturra
Process: Natural Anaerobic
Profile: Chocolate, Plum, Guava, Red Fruits, Citric Acid, Tangerine

 

Want coffee nerd details? Check out:

World Coffee Research | caturra

 

Natural (Dry) Processing:

  • Whole coffee cherries are dried in the sun, allowing the pulp and mucilage to ferment and dry naturally.
  • This process can take several weeks and is influenced by weather conditions.
  • Results in a heavy-bodied, fruity, and sweet coffee with a unique flavor profiles

 

Anaerobic Fermentation: 

  • A method where coffee cherries are fermented in an oxygen-deprived environment.