This espresso from Concept Coffee Roasters is a sweet, creamy, and distinctly dessert-like blend that evokes the flavor of strawberry cheesecake. In the cup, juicy strawberry notes meet delicate vanilla, cream, and a chocolate finish, giving the coffee a full-bodied, rounded, and very approachable character. It shines as a bold, clean espresso, but you’ll enjoy it even more when combined with milk, where its fruitiness and creamy sweetness evoke a delicate dessert. A latte or cappuccino made from this blend will be sweet, smooth, and beautifully aromatic.
The blend consists of a 60% strawberry component— Colombian coffee from the El Vergel Estate in the Huila region, where it grows at an elevation of 1,750 meters above sea level and is of the Castillo variety—and a 40% chocolate component— Brazilian coffee from the Chapadão de Ferro farm in the Cerrado Mineiro region, of the Mundo Novo variety. Behind this coffee is farmer Devanir Rossini. He grows coffee trees at altitudes ranging from 1,150 to 1,260 meters above sea level. The Colombian coffee brings fruitiness, vibrancy, and a sweet strawberry character to the blend, while the Brazilian coffee adds body, a chocolate note, and overall roundness.
The Colombian portion of the blend undergoes strawberry co-fermentation combined with honey processing. After hand-sorting the ripe cherries, there is a 24-hour pre-fermentation in plastic bags, followed by another 24 hours of fermentation of the whole cherries. After hulling, the beans undergo five days of anaerobic co-fermentation with mucilage (the viscous part of the coffee cherry), yeast, and strawberries, which gives them an intense fruity character. The coffee is then dried for ten days.
The Brazilian portion is processed using the natural method, which enhances sweetness, body, and chocolate notes. The result is an espresso blend with a distinct dessert-like flavor that’s perfect for milk-based coffee drinks.
60% Colombia Strawberry
- Cupping score: 88.00
- Farm: El Vergel Estate
- Producer: Local coop
- Region: Huila
- Elevation: 1,750 m above sea level
- Variety: Castillo, Colombia
- Processing: strawberry co-ferment, honey
40% Brazil Chocolate
- Cupping score: 84.50
- Farm: Chapadão de Ferro
- Producer: Devanir Rossini
- Region: Cerrado Mineiro
- Elevation: 1,150 to 1,260 m above sea level
- Variety: Mundo Novo
- Processing: natural