Are you looking for a sweet fruit bomb that will blow you away with the first sip? That's exactly what this birthday blend from the Slovak roaster Coffeein is, made from washed coffee from Kenya and coffee from Colombia that has been co-fermented with strawberries. The combination of these two coffees creates a distinctly aromatic cup with notes of cane sugar, tropical fruit, and fresh strawberries. The coffee has a tea-like body and a long, sweet aftertaste that lingers on the tongue long after you finish drinking.
The coffee trees that produce 70% of this coffee grow in the Kirinyaga region of Kenya in Mount Kenya National Park, at an altitude of 1,600–1,900 meters above sea level, on rich volcanic soil ideal for growing SL28 and SL34 varieties. The coffee was grown and harvested by small farmers from the Rungeto Farmers Coop Society, which has been bringing together more than 3,500 members since 1953, most of whom farm small plots of around 1 hectare, where they grow vegetables for their families in addition to coffee.
The remaining 30% of the blend comes from Jairo Arcila, a third-generation coffee grower from Quindío , Colombia. His two sons, Carlos and Felipe Arcila, are co-founders of Cofinet. Jairo's first job was with Colombia's second largest exporter, where he worked as a mill manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987, and it was here that he planted his first Caturra variety. With his savings, Jairo gradually managed to buy five more farms - Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. During the harvest season, Jairo is able to provide a number of jobs for local residents, which has a significant economic impact on their community. Jairo has received excellent advice and guidance from his sons, who are now experts in growing specialty coffee. With their help, Jairo has significantly improved the harvesting, sorting, and processing of his coffee. He now grows varieties such as Pink Bourbon, Java, Papayo, and Gesha on all of his farms. In addition to coffee, Jairo also grows other agricultural products on his farms, such as mandarins, oranges, plantains, and bananas.
The coffee from Kenya was processed using the classic washed method, in which the cherries first pass through a pulping machine that removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed by this method has a cleaner taste, higher acidity, and distinct fruity notes. The coffee from Colombia was processed using co-fermentation with strawberries, in which the green beans are sealed in an airtight container together with strawberry puree.