STRAWBERRY FIELDS (Strawberry Co-Fermented)

Cup Profile: Strawberries, dark cocoa, jimmies, fruity Roast Level: Medium Roast Origins: Acevedo, Huila, Colombia Processing: Strawberry Co-Ferment Colombia Co-Ferment Blend - LIMITED!  Elevation: 1400-1600 meters Growers: San Adolfo Various Small Holders Producers: Brayan Alvear and Team Varieties: Castillo, Caturra & Colombia  THE TABLE STORY: Some of life's sweetest memories are rooted in the simple joys of the countryside. We call this coffee STRAWBERRY FIELDS because it captures the feeling of warm afternoons, fresh-picked berries, homemade desserts, and time spent with family and friends. It reminds us of a slower pace of life where the harvest is celebrated, conversations linger, and refreshment is found in both the food on the table and the people gathered around it. Around the table, fresh strawberry pies are shared, stories are exchanged, and ordinary moments become cherished memories. These simple pleasures remind us that abundance is often found in the everyday gifts we too easily overlook. With vibrant notes of strawberries, dark cocoa, fruit, and sweet confectionary accents, STRAWBERRY FIELDS delivers a refreshing and memorable coffee experience unlike anything else in our collection. Because some of life's sweetest moments are the ones we slow down to enjoy. The journey of Strawberry Fields coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries arrive from the Huila region, produced by Brayan Alvear, highlighting the innovative co-fermentation with fruits that defines its unique profile. The coffee cherries undergo a 24-hour pre-fermentation, followed by 24 hours of fermentation in cherry aerobically. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated strawberries, allowing the coffee to naturally absorb rich, fruity flavors. The beans are then dried over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days in which the complex flavors are stabilized.  After the co-fermenting process we blend these with estate grade beans from five small producers near Buesaco town in Nariño Department, Colombia. Then finally we hand-roast these small batches perfectly to a MEDIUM level each week in sunny Santa Barbara where we then package them for delivery to your door. We find this very special co-ferment blend to be outstanding for drip, Aeropress, and French press brewing methods.  Brewing recommendations: Use clean, chemical-free water with some mineral content. Freshly grind your coffee beans when possible to match your brewing method using a burr grinder. Keep brewing equipment clean. Store coffee beans in an airtight container away from light, heat, and moisture. Do NOT refrigerate your coffee unless it is sealed in an airtight bag and you plan on not using it for several months. The CUP PROFILE is the natural expressions of the plant with proper roasting - no flavor is added.