Try this vibrant, tropical coffee from the Slovak roastery Concept Coffee Roasters. It brings an explosion of sweet yellow fruit and juicy pineapple to your cup. Its creamy, yogurt-like body adds a pleasant fullness to the profile, a hint of fresh citrus brightens it up, and a delicate cocoa finish rounds out the entire cup nicely. The result is a fruity coffee with a perfectly structured, balanced profile. It tastes great as a classic espresso, but feel free to try it over ice as well.
This coffee was grown by a community of smallholder farmers in the village of San Agustín in the southern Colombian province of Huila, at an elevation of 1,750 meters above sea level. The area is a UNESCO World Heritage Site thanks to its rich archaeological heritage and is also one of the most renowned coffee terroirs in Colombia. Farmers here cultivate the Caturra and Colombia varieties, which grow in harmony with the surrounding forests. Concept Coffee helps them master innovative processing techniques that take the quality of their coffee even further each season.
The processing method is lactobacillus honey, which is an anaerobic honey fermentation enriched with lactobacillus cultures. Farmers ferment the Caturra and Colombia cherries for 48 to 72 hours in stainless-steel bioreactors under controlled conditions, where microbial activity and fruit compounds develop a distinctly fruity profile with depth and a structured sweetness. The coffee is then dried on a patio for 3 to 6 days and subsequently for another 2 to 5 days in mechanical silos. The entire process is completed by a 20-day stabilization phase in bags lined with a layer of natural fique fiber, which balances the moisture content and brings all the flavor layers together.
- Region: Huila, San Agustín
- Altitude: 1,750 m above sea level
- Varieties: Caturra and Colombia
- Processing: Lactobacillus honey