Blackberry Band Co-ferment - Colombia - Quebraditas - Luz Angela

This blackberry co-ferment reminds us of when that perfect squeal of feedback kicks in right before your favorite solo rips through the speakers. Complex in how it evolves with each sip, yet simple enough to endlessly enjoy. It's an all-night jam session in a bag, and you're absolutely invited to the show! Check out in the info below and grab one while ya can! 

Coffee info: 

We Taste: Blackberry, Honeysuckle, Grape
Process: Blackberry Coferment
Varietal: Caturra
MASL: 1600-1850

About the process, from our pals at Quebraditas:

Oxidation: Performed in food-grade plastic barrels for 24 hours.
Depulping: Dry process.
Fermentation: With yeast and fruit—in this case, blackberry—submerged for 48 hours.

After the second fermentation, the coffee moves to the drying stage, which lasts 76 hours at an average temperature of 40°C. Done in GrainPro-style bags.