Our first ever co-ferment coffee! Introducing our Finca La Secreta Lychee Co-Ferment. This coffee is a must-have for anyone seeking a unique and fruit-forward coffee experience. We called it playful, lyrical, super interesting, zippy and juicy. We tasted lychee (yes, really), peach rings, rose hip jam, guava and pink lemonade. It truly is one of a kind!
The co-ferment controversy. We get it, it’s a controversial topic with many roasters and coffee drinkers alike picking sides for and against the new co-ferment trend in coffee processing. Our philosophy is that there is room for all. We will never stop selling classic and traditional washed offerings but we will remain open to new trends. We give a nod to our original tagline from 30 years ago, “let the coffee lead the way.” If a coffee warrants it, it will come to JBC. That said, we have cupped/evaluated many co-ferment coffees over the last couple of years and passed each time. They were just a little (or a lot) over the top, over processed, and too funky. But if you put one on the table for us that is unique and super fruity, yet clean…we’re going to grab it up. And that we did with our new Finca La Secreta Lychee Co-Ferment. Check out more about the process below.
About the Process. This coffee is an anaerobic coffee meaning that during the fermentation of the coffee seeds, the coffee is deprived of oxygen. As carbon dioxide builds up in the fermentation tanks, pressure grows and acids such as lactic acid develop, creating distinct flavor profiles. At Finca La Secreta, grower Juan Carlos Mejia took this process even a step further and added lychee fruit, natural fruit concentrates, yeasts and microbes to the fermentation process. This process creates signature fruit notes that create a very unique, fruit-forward coffee experience.
About Finca La Secreta. Juan Carlos Mejia and his family nurture over 130,000 coffee trees on their 30-hectare farm in Antioquia, Colombia. Five of their hectares are a natural reserve, home to various animals, plants, trees, and water resources. The family also intercrops (better for the coffee and environment); also growing plantain, cassava, and bean crops.
Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.
