El Eden Sangria Co-Ferment (Colombia)

Grape, Milk Chocolate, Blueberry & Brown Sugar

Origin Colombia
Region Huila
Producer Rodrigo Sánchez
Variety Purple Caturra & Bourbon
Elevation 1,500 masl
Processing Sangria Co-Fermentation Washed

250g

The El Eden farm is run by producer Rodrigo Sánchez, who has also been responsible for other Mammoth Coffee Company favorites, notably El Progreso. If you are new to co-fermented coffees, this offering will be an entirely novel sensory experience. We purchased this coffee from Rodrigo because we believe in the integrity of his coffee, as well as his team’s attention to every detail in the co-fermentation process. 

Expect a wild and intensely aromatic coffee with notes of berries and candy-like grape. The sweetness is similar to milk chocolate and brown sugar. There is a bouquet of complex fruit aromas and tastes too lengthy to describe in detail. This coffee performs at its best with little to no milk added. 

About the Sangria Co-Fermentation

This lot of Purple Caturra and Bourbon underwent a co-fermentation washed method with red fruit juices and a touch of liquor (hence, “Sangria”), enhancing the coffee’s natural sweetness and high Brix levels to develop a rich and nuanced profile.

The Sangria Co-Formentation begins with the creation of a fermentation culture. First, a mother culture is created containing microorganisms like lactobacillus and saccharomyces cerevisiae, which were derived from Rodrigo’s Purple Caturra coffee cherries. Then this culture is separated to be fed with sugar, molasses, red fruit juices, and a touch of liquor. The fruit mixture 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. 

The culture that was previously fermented with the fruits is added to a 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.