3-Phase unique fermentation process—one extraordinary cup. The Colombia Triple Fermented is a bold experiment in precision and patience. This coffee pushes the boundaries of fermentation science and delivers a result as complex as it is captivating.
The Colombia variety — a robust, high-yielding cultivar bred for the demanding conditions of the Andes — undergoes a rare 3-Phase Extended Fermentation process at Hacienda Casablanca in Santander, Colombia. Each phase builds on the last, layering flavour compounds with depth and intentionality. This complexity isn't accidental — it is the result of meticulous craft.
Sourced directly from Liliana Caballero at 1,550 metres above sea level, this is genuine direct trade — transparent, traceable, and grounded in a long-standing relationship with the farm and the farmer who makes it all possible.
The cup is a revelation: blueberry richness, smooth caramel sweetness, and a bright mandarin finish — fruit-forward, balanced, and endlessly nuanced.
Locally roasted in small batches in-house at our Adelaide roastery on a Medium Omni-Roast profile, this coffee performs beautifully across all brew methods — espresso, filter, plunger, or cold brew.
Triple fermentation at this level of control is exceptionally rare. This coffee is for those who want to taste what's possible at the frontier of specialty processing.
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