Kiwi Candy - Limited Edition microlot, Co-Fermented with Real Kiwis.
Roaster’s Special focuses on exceptional flavour and drinkability, while our Innovation Series explores innovative processing methods that push the boundaries of how coffee can taste through science, control, and experimentation — where processing becomes the primary driver of flavour.
Region: Caldas Colombia
Variety: Pink Bourbon Cultivar
Elevation: 1700 Masl
Processing: Kiwi Fermented Process
Roast profile: Light Roast
Flavour notes: Juicy Kiwis. Honeydew. Honey Candy.
Acidity: Juicy
Body: Silky
Tasting Experience – Kiwi Co-Fermented Coffee
If you’ve ever been curious about pushing a light roast into something truly expressive, this kiwi co-ferment delivers a vibrant and unexpected ride. As espresso, it transforms milk into a kiwi-smoothie-like latte—bright, tropical, and silky with a playful tang that cuts beautifully through the creaminess.
As a pourover, it becomes intensely juicy and aromatic. Think fresh kiwi flesh, white peach, and a splash of lime zest, layered over delicate florals. The acidity is lively but refined—more sparkling than sharp—leading into a clean, fruit-forward finish.
Fine-tuning your water can dramatically elevate this coffee’s fruit complexity and clarity:
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Magnesium (Mg²⁺) – Boosts extraction of fruit acids and enhances perceived brightness. Expect heightened clarity, amplified citrus, and crisp stone fruit notes.
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Calcium Chloride (Ca²⁺) – Adds body and roundness, softening the acidity into a lush, succulent sweetness. Particularly effective at deepening red and tropical fruit tones while enhancing mouthfeel.
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Potassium Bicarbonate (K⁺) – Ideal for balancing acidity while preserving a clean, crisp finish. Supports vibrant florals and fresh fruit character without muting complexity.
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Sodium Bicarbonate (Na⁺) – Reduces harshness and bitterness, but use sparingly. In excess, it can flatten the cup and dull the sparkling fruit profile that makes this coffee special.
With thoughtful mineral balance, this kiwi co-ferment moves from bright and tangy to layered, juicy, and elegantly structured—whether enjoyed as a radiant pourover or a fruit-driven, creamy espresso. Check Lotus Kit here.
Farm Information:
Nestled in the highlands of Chinchiná, within Colombia’s celebrated Caldas region, this distinguished estate cultivates an array of classic and refined varieties including Bourbon, Pink Bourbon, SL28, and Typica. The focus is not only on varietal expression, but on elevating each profile through a nuanced touch of microbiology—guided by the natural fruits present both on the farm and throughout the surrounding landscape.
For the Washed Kiwi Co-Ferment, the process begins with the careful development of a dedicated fermentation culture. A mother culture is first cultivated, composed of select microorganisms such as lactobacillus and saccharomyces cerevisiae. From this foundation, 80 litres are separated and nourished with dehydrated kiwi alongside a traditional sweetener such as panela or molasses.
The dehydrated fruit imparts distinctive aromatic and flavour precursors into the culture, while the added sweetener stimulates fermentation activity and elevates the sugar concentration within the medium. The result is a meticulously guided co-fermentation designed to enhance clarity, vibrancy, and layered fruit expression in the final cup.
Packaging
Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness.
