Colombia POG Co-Ferment DH EXCLUSIVE Release (8oz)

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Colombia POG Co-Ferment- Dark Horse EXCLUSIVE process

Country: Colombia Farmer: Claudia & Rodrigo Sanchez
Region: Huila Farm: Monteblanco
Varietal: Purple Caturra
Process: Passion Fruit / Orange / Guava -- Co-Fermented Washed
Altitude: 1750 Meters
Certification: Direct Trade
Cupping notes: Guava Custard / Mango Sticky Rice / Passion Fruit Curd

Being that we are born and raised in Hawaii, PassionFruit, Orange, Guava (POG) juice obviously ran in our blood. Fast forward 30-some-odd years — When we had the idea to do a POG co-ferment coffee, we knew Rodrigo and his team were the ones to do it. We visited Rodrigo and the Aromas del Sur team in Huila, Colombia in January of this year and came up with this wild plan…to create the first POG co-fermented coffee. Super Limited and Dark Horse EXCLUSIVE process.

This POG process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae. 80 liters of this culture is separated to be fed with Passion Fruit, Orange, Guava and a sweetener like panela & molasses. The POG contributes flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of mother culture and fruit takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.

Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.

*Orders ship Monday-Friday Orders placed after 11am PST Friday will be shipped the following Monday.*