This coffee is our first ever co-ferment, and we couldn’t be more excited to share it with you. It’s a blend of two standout coffees from our friends at Forest Coffee in Colombia. The base comes from the washed Black Condor Project, paired with a vibrant strawberry anaerobic co-fermentation that adds a fun, fruity twist and a burst of flavor to your daily cup.

Black Condor Project: In Gaitania, Tolima, a region known for conflict and as the birthplace of Colombian coffee, Emmanuel, a passionate coffee grower from a family of coffee experts, began exploring specialty coffee in 2006. After struggling with the lack of local processing infrastructure, he and his family built a coffee processing center in 2016 to support over 15 nearby villages. Forest Coffee later partnered with Emmanuel to launch the Black Condor Project. The initiative now supports over 100 independent producers, provides fair payment above market rates, hosts workshops on quality and processing, and encourages healthy competition among farmers. The project continues to create meaningful impact in the region.

Strawberry Anerobic Co-Fermentation: Juicy Strawberry coffee is a blend of Caturra, Castillo, and Colombia varieties grown by Brayan Alvear in Huila. The cherries undergo a 24-hour pre-fermentation, 24 hours of cherry fermentation, and are then depulped. The beans are co-fermented anaerobically for 5 days with dehydrated strawberries, then dried mechanically for 10 days and stabilized for 5 more.

Why we’re excited: This coffee is truly one of a kind. From the moment you open the bag, a burst of strawberry aroma fills the room. As it brews, subtle notes of milk chocolate start to come through. Together, these flavors create an experience that captures the essence of summer and the joy of freshly picked fruit. Its bright, juicy profile fits perfectly with summer in New England, like the coffee version of a favorite roadside farm stand treat. It’s just as delicious hot as it is over ice.

Producers: Brayan Alvear, Emmanuel Enciso & 100 Independent Small farmers
Origin: Colombia
Region: Huila & Tolima
Farm: La Roma & Las Palmas
Altitude: 1,650-1,950 MASL
Varietal: Caturra, Castillo, Colombia
Process: Anaerobic Co-Ferment, Washed
Tasting Notes: Juicy Strawberries, Milk Chocolate, Peach