El Vergel Estate, Coconut Co-Ferment

Co-fermented with coconut and dried with lemon peel, this Pink Bourbon encapsulates summer. Creamy coconut and vanilla slice come straight to mind, it's sweet like ripe citrus with a tropical fruit punch body. Like nearly all co-ferments, it is heavy in dry aroma and when brewed. 

It will leave dry aroma in your grinder after you finish, we like to let people know about this with co-ferments. They are delicious but they are intoxicating. 

Process in depth:

The method begins with the careful selection of Pink Bourbon cherries, which are then co-fermented with yeast & coconut. This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse into the beans.

After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process.

Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before milling.