Limited-edition ground coffee Strawberry Kisses (strawberry co-ferment), 200 g

Fermented with real strawberries, this coffee turned out funky, fruity, and just a little wild. You’re gonna love the ride!

If you’re a coffee drinker who often struggles to really feel the tasting notes indicated on the packaging (what is aftertaste anyway?..), trust us on this one: this particular coffee is guaranteed to be an exception. Thanks to its innovative processing method, it smells like a summery fruit bowl bursting with ripe strawberries, bright tropical fruit, and sweet honey. “Strawberry Kisses” is here to sweep you off your feet! Sipping on a beverage like this can truly make you stop for a moment and wonder, “Is this truly coffee I’m drinking?..”

Straight from Colombia—with love, curiosity, and innovation

This limited-edition coffee comes from the “El Mirador” estate in Huila, Colombia, where producer Elkin Guzmán continues his family’s 70-year coffee legacy. For the past 12 years, he’s devoted himself to perfecting post-harvest processing, experimenting with innovative techniques that have earned him a reputation as one of Colombia’s most forward-thinking coffee producers.

How does this strawberry-kissed brew come about?

In short: imagine a wild party where coffee cherries and fresh strawberries come together to dance the night away.

For those interested in the full story though…

1. The exact right beans. For this special lot, Elkin selected the Catiope varietal—a cross between Caturra and Ethiopian heirloom varieties. Known for its natural sweetness and vibrant character, it’s ideal for long, complex fermentations.

2. Choosing only the sweetest cherries. Each coffee cherry is selectively handpicked at a Brix level above 20–24. Workers are specially trained to ensure that only perfectly ripe berries are used. The cherries are then sorted and floated to remove defects.

3. Fermentation begins. Around 150 kg of cherries are placed into sealed plastic bins for an initial 60–80-hour anaerobic fermentation. During this time, naturally occurring microorganisms awaken and begin releasing CO₂—it’s like a warm-up before the real fruit party begins!

4. Whipping up the fruity co-ferment solution. Fished out from the main reservoir, unique microorganisms (Lactobacillus and Saccharomyces cerevisiae) are transferred to a separate container, where they’re mixed with real strawberries, molasses, and brown sugar. This vibrant fruity concoction is then fermented for another 4 days, until the ideal Brix and pH values are obtained.

5. Making the strawberry co-fermentation magic happen. Once ready, 10 litres of this strawberry culture are added to each fermentation bin. The cherry and strawberry mixture then co-ferment for an impressive 270 additional hours (that’s 330 hours in total!). This ultra-slow fermentation allows layers of strawberry sweetness, tropical fruit brightness, and honeyed depth to develop naturally.

6. Drying with care. After fermentation, the coffee cherries are transferred to raised drying beds. They’re spread thinly, kept out of direct sunlight, and turned every 3 hours for 25–30 days until the moisture content reaches 10.5–11%.

7. The final transformation. Once fully dried, the cherries are left to rest for several months, then hulled, vacuum-packed, and shipped, so they can finally end up right where they belong—which is your coffee cup, of course. Let the sweet strawberry feast begin!

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Country | Colombia

Region | Huila

Farm | El Mirador, managed by Elkin Guzmán

Altitude | 1550–1750 m

Arabica varietal | Catiope

Process | Natural, strawberry co-fermentation

Roast profile | Medium

Flavour palette | Strawberry, tropical fruit, honey

Recommended brewing methods: all brewing methods, espresso included.

Ingredients: roasted coffee beans.

Storage conditions: keep sealed in a dark, dry and cool place.