Superposition #2027·04 · Coconut Co-Ferment, Espresso - Blend

A distinctive blend that brings together the velvety sweetness of Colombia with the clarity and structure of Peru.

The Colombian component comes from third-generation producer Jairo Arcila, whose Finca Santa Monica in Quindío is renowned for its experimental fermentations. Castillo cherries undergo a 72-hour dry anaerobic fermentation, inoculated with wine yeast and enriched with coconut, before being de-pulped using the honey process and slowly dried on raised beds below 35°C.

The result is an expressive and indulgent coffee, with notes of toasted coconut, white chocolate and honeyed sweetness, complemented by a creamy, delicate texture.

The foundation of the blend is a fully washed coffee from Eudis Orosco in Peru, selected for its exceptional cleanliness and clarity. Floated and hand-sorted cherries are dry-fermented in the cool, high-altitude air before being washed and carefully dried, providing a clean and balanced backbone to the more expressive Colombian component.

Together, the two coffees create a beautifully balanced cup where coconut and white chocolate meet cocoa, spice and honeyed sweetness, and the clarity of the Peruvian coffee bringing definition to the rich, fruit-forward character of the Colombian fermentation.