Colombia - Jose Posada Apricot Co-Ferment (Co-Fermentation)

Name: Jose Posada Apricot Co-Ferment

Country: Colombia

Region: Antioquia

Varietal: Castillo

Process: Co-Fermentation

Elevation: 1,560 - 2,000 MASL

Tasting Notes: Apricot, Lemon Lime, Pink Lemonade

Jose Posada grew up in the coffee farm Capilla del Rosario. For 7 years he has been experimenting with specialty coffee. Jose's farm is the largest specialty coffee farm in the area. It sits high above Medellín with stunning views of the city and is a center for coffee education and farm tours.

The fermentation process used for this coffee is called “Modulado Apricot”. This involves a multi-day fermentation under controlled temperature in a semi-anaerobic environment. It is then dried for several days on shaded, raised beds with controlled ventilation. This unique process involves a symbiotic culture of bacteria and yeast fermenting alongside parchment coffee in a liquid "broth" enriched with fruit extracts and organic acids. The Modulado method enhances sweetness, mouthfeel, and complexity, yielding a cup with bright acidity and a prominent apricot note, achieved without artificial flavorings or additives.

Enjoy $5 flat rate shipping on your whole order. We still offer free local Redding area pickup.

Please note: We roast to order three times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped.

If you have any questions, please contact us at  orders@theorycoffee.com