Kobean are big on roasting lots that showcase innovative farmers and exciting post-harvest processing, so we had to try one of their experimental coffees for our first drop!

This extended ferment Colombian microlot was grown by Alfredo Castaño, an up and coming producer who loves exploring the flavour potential of coffee. On their family farm El Recinto, Alfredo and his two brothers collaborate to create extraordinary coffee backed by their broad set of skills and knowledge.

This coffee has undergone probably the longest fermentation we’ve ever seen - 360 hours! This 15 day process sees the coffee cherry fermented whole in hermetic sealed containers before being washed and dried for around 8 days.

The result of this extended fermentation is a cup that’s much cleaner than you’d expect, without the overwhelming boozy notes you can get from this process.

We recommend a Kalita brew for this one- there’s definite tropical fruit sweetness, and some bright raspberry and pear notes too.