Yellow Fruit Nectar *LIMITED EDITION* Kyoto Black Cold Brew

Elkin Guzman's family has been in the coffee business for over 70 years. They've dedicated the last 12 to pioneering and perfecting post-harvest processing techniques. Elkin has championed these efforts, combining different approaches to fermentation and drying techniques.

Processing procedures at Elkin's farm, El Mirador, are highly standardized and carefully executed. After measuring the coffee cherries for optimal sugar content, they separate each lot by volume and density. It is only after these steps that Elkin and his team decide which processing method the lot will undergo.

For this co-ferment, a starter culture is fed sugar, molasses, and the nectar from pineapple, passionfruit, and mango for a week. Next, he adds that starter anaerobically fermenting coffee cherries. After fermentation he washes, pulps, and then sundries the coffee on raised beds.

The result is a balanced expression of the co-fermentation technique. It's fresh and summery, with a vibrant acidity and plenty of yellow fruit flavor. Think passion fruit, tart strawberry, and nectarine. There's also fantastic candy notes of Smarties, Sweet Tarts, and Mamba Fruit Chews.

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Origin | El Portal, Huila, Colombia

Producer | Elkin Guzman

Farm | El Mirador

Process | Co-ferment

Variety | Bourbon, Catiope

Elevation | 1550-1750 masl