Passionfruit Popsicle - Limited Edition microlot, Co-Fermented with Real Passionfruit.
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: Oporapa Huila
Variety: Sidra Quebraditas
Elevation: 1850 Masl
Processing: Thermal Shocked, Fermented with Yeast & Passionfruit Maceration
Roast profile: Light
Flavour notes: Passionfruit Candy, Stonefruit, Citrus, Rose.
Acidity: Sweet
Body: Silky
Tasting experience:
If you’ve ever wondered how far controlled fermentation can push a light roast, this Innovation Series release offers a vivid and playful expression. Thermal shock, yeast inoculation, and passionfruit maceration work together to create a cup that feels both confectionary and precise.
As espresso, it’s bright and candy-like — reminiscent of passionfruit syrup folded into citrus zest. The sweetness is immediate and rounded, giving the acidity a glossy, almost popsicle-like vibrancy. In milk, it leans toward tropical yogurt and stonefruit nectar, with a silky texture that keeps everything balanced and drinkable.
As a pourover, it becomes intensely aromatic and layered. Think passionfruit candy upfront, followed by ripe peach and apricot, then lifted by a sparkling citrus edge. A soft rose-like floral note lingers through the finish, adding elegance to the tropical profile.
The acidity is sweet and structured — lively but polished — while the body remains smooth and silky. Despite its bold processing, the cup finishes clean, leaving behind a refreshing impression that feels bright, modern, and effortlessly expressive.
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 passionfruit 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:
Tucked deep within Colombia’s Central Mountain Range, this high-elevation estate spans 18 hectares between 1,600 and 1,850 masl — a landscape defined by cool mountain air, dramatic sun exposure, and slow, deliberate cherry maturation.
Harvesting is uncompromising. At least 90% of cherries are picked at full ripeness, ensuring peak sugar concentration and aromatic potential. A meticulous flotation stage follows, removing underripe, overripe, and dried cherries so that only pristine fruit advances to processing.
Oxidation begins in food-grade drums for 16 hours, allowing controlled interaction with oxygen to awaken complexity within the fruit. The cherries are then dry-pulped to remove mucilage, followed by a second 24-hour oxidation that deepens structure and builds layered precursors.
A 45°C wash introduces a precise thermal shock — an intentional contrast designed to intensify clarity and amplify aromatic expression.
Fermentation continues for 36 hours at carefully controlled temperatures below 25°C, guided by selected yeast strains. Once the desired profile is achieved, the coffee is washed at 5°C to effectively “seal” the fermentation, locking in the developed flavours with striking precision.
Drying is equally deliberate: 76 hours at an average of 40°C to reach ideal moisture stability without sacrificing vibrancy. The coffee is then rested in hermetic bags, preserving its structure and aromatic integrity.
For this particular lot, maceration is driven by a starter culture composed of Geisha, Sidra, and Pink Bourbon pulp, inoculated with a Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast. Passionfruit is introduced into the culture, infusing the fermentation with tropical intensity and giving the final cup its unmistakable, seductive brightness.
Packaging
Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness.
