Strawberry Milkshake, Colombia, Finca Ananya, Thermal Shock, Yeast & Fruit Inoculated (advanced co-ferment) Washed Ombligon

• Strawberry, Tropical Fruits, Bubblegum, Raspberry, Haribos, Strawberry Milkshake
• Funky, Intense, Super Sweet
• Fruit Bomb

Farm: Finca Ananya

Variety: Ombligon

Process: Thermal Shock, Yeast & Fruit Inoculated (advanced co-ferment) Washed Ombligon

Step 1 — Selection & Preparation

● Manual handpicking of ripe cherries
● Floating and disinfection to reduce microbial load

Step 2 — First Fermentation (In Cherry · 24 hours)

Cherries ferment in plastic tanks for 24 hours, activating native microorganisms and
building tropical-fruit precursors.

Step 3 — Depulping & Second Fermentation (48 hours)

After depulping, the parchment undergoes a second fermentation in tanks for 48
hours, refining structure and aromatic clarity.

Step 4 — Inoculation & Submerged Fermentation

● Addition of selected yeasts and a pre-fermented fruit mixture
● Submerged fermentation with close monitoring of pH, EC, TDS, and Brix
● Water added at 38°C to stimulate controlled microbial activity

Step 5 — Washing & Drying

● Final wash with water at 20°C
● Dried slowly to 10–11.5% moisture content

Step 6 — Storage & Stabilisation

The coffee rests in bags and sacks on pallets, allowing flavours to integrate before
export or roasting.

Elevation: 1600m

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

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