This coffee is produced by Jhon Rodrigez at his farm, Rio Negra. The farm goes back several generations. Jhon’s journey into advanced fermentation began with training with biologist Julián Cucuñame and Don Enrique López to help him perfect his process. His efforts are paying off in this fantastic coffee.

The team hand-picks the ripest cherries and sanitizes them with water at 50 °C. The cherries are then depulped and placed in tanks to ferment anaerobically, with a mix of pre-fermented orange and passion fruit and yeast. The process lasts 3 to 4 days, with constant pH monitoring. The coffee is transferred to raised beds to dry in the sun and placed in grain pro bags to stabilize.

The result is a trick and a treat. The trick is all the science Jhon puts into producing this beauty, and the treat is getting to drink it. This coffee tastes like a rainbow of fruity flavors, think Skittles, cherry taffy, Nerds Rope, and Lemonheads. How could we not share this one with y’all for the spooky season!