Strawberry Fields Forever is back, and it won't be here long!

The co-fermented strawberry component comes from El Vergel Estate in Tolima, Colombia, where cherries sourced from smallholder farmers across Tolima, Huila, and Caldas undergo a 24-hour pre-fermentation, 24-hour cherry fermentation, depulping, then five days of anaerobic co-fermentation with yeast and strawberry before ten days of mechanical drying. The result is the same vibrant, fruit-forward character this coffee has always delivered. 

This season's base is Coopedota's Santa Maria from Costa Rica's Tarrazu region. Grown between 1,525 and 2,400 MASL by small lot farmers, this fully washed Catuai and Caturra brings clean body, balanced acidity, and above-average sweetness to the blend. It's a natural complement to the co-ferment, letting the strawberry and dark chocolate notes shine without getting in the way.

Why We're Excited
We released Strawberry Fields Forever last summer to see how you'd respond, and your reaction told us everything we needed to know. This season we wanted to build on that foundation with a base coffee worthy of the co-ferment. Coopedota's Santa Maria earned its spot at the table. From the moment you open the bag, the strawberry aroma is immediate and unmistakable. In the cup, juicy fruit up front gives way to a rich, satisfying dark chocolate finish that rounds out every sip.

How We're Brewing
On the Aiden, the light roast guided brew does the work for you. At home, we've been enjoying this on a V60 at a 1:17 ratio with a medium coarse grind, targeting a total brew time of about three minutes. As an espresso, this one is worth your attention, pull at a 1:2.25 ratio with a fine grind, aiming for 26 seconds.

Producers: Smallholder Farmers from Tolima, Huila & Caldas & Coopedota
Origin: Colombia & Costa Rica
Farms: El Vergel Estate, Coopedota
Altitude: 1,525 – 1,950 MASL
Varietal: Caturra, Castillo, Colombia & Catuai, Caturra
Process: Anaerobic Co-Ferment, Washed
Tasting Notes: Juicy Strawberry, Dark Chocolate