Cherry Bomb Co-Ferment
Process: Cherry, Panela, and Molasses Co-Fermented Natural | Origin: Huila, Colombia
Tasting Notes: Sooo Cherry, Vanilla
125 g Cans – Tax Included – Whole Bean
Paradise Series: Rodrigo Sánchez & Team – Pitalito, Huila, Colombia
This expressive new release in our Paradise Series comes from Brayan Alvear and his team at Finca Las Palmas in Pitalito, Huila. Their work blends scientific precision with deep-rooted tradition, resulting in coffees that are both controlled and wildly expressive.
This Caturra lot underwent a layered co-fermentation using cherry, panela, and molasses, along with a fruit culture known as Sexy Cherry, built from Isabella grape and coffee cherry. The fermentation is applied in stages to intensify sweetness and amplify fruit character before a long, careful drying process.
The result is exactly what the name promises. Loud cherry up front, deep and syrupy, followed by a smooth vanilla sweetness that rounds everything out. It’s juicy, насыщated, and unapologetically fruit forward.
Offered in 125 g cans, this is a high-impact release built for people chasing the outer edge of what coffee can taste like.
This coffee is versatile and shines across all brewing methods.
