This coffee is a Bourbon Ají variety from Finca El Encanto in Pitalito, Huila, Colombia. It undergoes an innovative co-fermentation process involving a 70-hour oxidation period followed by a 60-hour anaerobic phase inoculated with strawberry pulp and cacao-based yeasts. This process amplifies the natural sweetness of the bean, resulting in a vibrant, fruit-forward profile with tasting notes of pear drops, bubble gum, and coconut.
Artefact Coffee is a UK roastery that roasts on a fluid-bed system, which pushes hot air through the beans rather than tumbling them against a heated drum. Their stated aim is to eliminate defects, get extraction as clean as possible, and back it all up with numbers. The same mindset extends to packaging made from paper and card only, and fully recyclable at home. They also fund reforestation and carbon removal.
