HOT ! Colombia | El Eden | Strawberry Banana Co-Ferment

Size: 250g

Flavour Notes

• Strawberry, Banana, Dragon fruit

Key Highlights

• Quindío, Colombia


• 1750–2000 masl


• Pink Bourbon | Honey Co-Fermented


• 48-hour fruit fermentation


• Smooth, rounded, and aromatic


• Ideal for pour-over and filter brewing

Specifications / Coffee Details

• 
  Producer: Vivian Martinez
  


• 
  Farm: El Eden
  


• 
  Origin: Quindío, Colombia
  


• 
  Process: Honey Co-Fermented (48hr with strawberry & banana)
  


• 
  Variety: Pink Bourbon
  


• 
  Altitude: 1750–2000 masl
  


• 
  Format: Whole Bean
  


• 
  Size: 250g
  

Expressive fruit, handled with control.A co-ferment that stays intentional.

The Strawberry Banana Co-Ferment from El Edén Farms, Colombia S.A.S reflects a modern processing approach guided by precision and restraint. Produced in Quindío, this Pink Bourbon benefits from the region’s steady high-elevation ripening. El Edén unites three estates: El Caimo, Barcelona, and La Tebaida, allowing close oversight of cultivation while experimenting with variety-driven processing.

For this lot, ripe cherries undergo a carefully managed 48-hour co-fermentation with strawberry and banana during the honey process. Rather than chasing intensity, the goal is integration, allowing fruit sugars to bind naturally with the coffee’s own structure. Drying is closely monitored to stabilize sweetness and protect delicate aromatics, preserving clarity from fermentation through to final milling.

In the cup, expect lifted strawberry brightness layered with ripe banana sweetness and a gentle dragon fruit–like acidity. The body is smooth and rounded, carrying a fruit expression without excess. The finish remains clean and structured, offering vibrancy balanced by composure.

This lot reflects contemporary Colombian processing built on both experimentation and control, expressive in character, yet polished and intentional from start to finish.

Why We Chose This Coffee

We chose this lot because it shows a more thoughtful side of co-fermentation — one where the process is used to shape, not overshadow. Vivian Martinez approaches this style with a clear sense of restraint, allowing the fruit to integrate rather than sit on top of the coffee.

What stood out to us is how composed it feels despite its expressive profile. The strawberry and banana notes are present, but they don’t take over. Instead, they move with the coffee, carried by its natural sweetness and structure.

There’s a quiet discipline behind it all. Every step feels intentional, from fermentation to drying, resulting in a cup that’s vibrant but still controlled.

It’s a coffee that shows playfulness doesn’t have to come at the expense of clarity.