It’s a rollercoaster ride making something as sweet and juicy as Elsewhere’s new Colombian coffee beans which offer boozy tropical fruit flavour and tangerine acidity.

Loop de Loop is an anoxic honey processed coffee from the world-renowned El Vergel estate in Tolima. The farm is run by Elias and Shady Bayter who have been on a wild adventure of coffee experimentation since their family's shift from the avocado farming industry in 2006.

With the guidance of specialty coffee experts like Miguel Jimenez, the Bayters have embraced every possible area of coffee production from fermentation control and varietal selection to bacteria and yeast research, making waves by pioneering Koji fermentation coffee.

This Pink Bourbon lot starts its journey with a 36 hour anaerobic pre-fermentation of handpicked cherries in GrainPro bags to create complexity and embed that fruit-forward flavour profile. The coffee then undergoes an extended 120 hours of fermentation in shaded hermetic tanks during which the flavour is deepened and developed. The drying process is equally as meticulous, with 72 hours of mechanical drying and 30 days stabilisation ensuring consistency and precision to lock in all of those nuanced flavours. This one is ripe for a sunny day V60 brew, scream if you want to go faster!