When the Fiftybeans roastery declares that this is one of their best coffees of the year, we take notice—because after the first sip, you’ll quickly understand why. The combination of co-fermented Colombian and washed Ethiopian beans delivers a flavor profile that’s intense, playful, and yet surprisingly balanced. In the cup , sweet vanilla, juicy cherries, and lively fruitiness unfold, creating a fresh impression with a long-lasting finish. It’s exactly the kind of coffee that makes you come back for another sip and discover a new detail every time.
This blend is made from carefully selected coffees from Colombia and Ethiopia, grown at an altitude of around 1,800 meters. Each contributes a different character to the final cup. The Colombian component adds sweetness, a fuller body, and an unusual, pronounced fruity character, while the washed Ethiopian coffee brings sparkling acidity, clarity, and delicate floral notes. Their combination creates a harmonious whole that demonstrates just how interesting modern blends can be when composed of carefully selected specialty coffees.
Enzymatic fermentation—which the Colombian portion of the blend underwent—plays a key role here. After an initial 48 hours in hermetically sealed containers, the beans are fermented with pulp residues , enzymes, dried cherries, and sugarcane juice. This controlled process promotes the development of distinctly sweet and fruity flavor compounds that give the coffee its unmistakable character. Subsequent gentle machine drying at a controlled temperature helps preserve the stability and purity of the resulting flavor profile. The Ethiopian component, on the other hand, is processed using the washed method, in which fermentation takes place without any added substances, and after thorough washing, the coffee is dried on African drying beds. It is precisely the contrast between these two processing methods that creates a cup with a full body, velvety texture, juicy fruitiness, and a long, sweet aftertaste.