Colombia-Finca La Luisa Kiwi

About the coffee

To achieve this unique fermentation method, the coffee cherries are placed in a stainless-steel tank equipped with a pressure regulation system. The tank is flushed with CO₂, creating an oxygen-free environment that allows for a controlled and distinctive fermentation.

The cherries undergo a five-day fermentation period, during which the coffee juice — or mucilage runoff — is carefully extracted. After this first stage, the cherries are depulped and then fermented a second time using the previously collected coffee juice combined with kiwi fruit. This second fermentation lasts three days, allowing complex fruit notes to develop and integrate naturally.

Once the fermentation is complete, the coffee reaches its optimal stage and is prepared for drying. The final drying phase takes another five days, ensuring that the full depth of flavor can unfold harmoniously.

This coffee is roasted as an Omniroast, making it perfectly suited for both espresso and filter brewing.