We’ve been so excited to share this one.

Co-fermented coffee is a bit of a divisive trend in specialty coffee and involves producers adding natural products like fruit to green beans during fermentation. Done poorly, it can be used to mask poor quality coffee and produce artificial tasting brews. Done well, these additions add a whole new world of flavour to the coffee that complements existing tasting notes. Thankfully, Colombian farmer Jairo Arcila, is the best in the biz.

Arcila, whose sons founded the export company Cofinet, specialises in alternative fermentation processes and has been experimenting with a whole range of co-ferments for years at his farm Santa Mónica, benefitting from the tropical fruits he cultivates on site.

This truly special passionfruit co-fermented coffee from ALL CAPS underwent anaerobic honey fermentation for 72 hours, during which wine yeast and passionfruit pulp were added. The passionfruit flavour stands out intensely in the aroma and taste of these coffee beans. Sweet and intense on the first sip, this cup opens out into a real tropical delight layered with citrus and floral complexity that shows that co-ferments are so much more than just added fruit flavour.