Passionfruit candy, mango lassi, strawberries, jammy and milk tea presentation!

To celebrate our Twilight machine launch we are featuring this expressively processed coffee from Producer Rodrigo Sanchez roasted by Black and White! Black and White perfectly fits in with the Twilight machine (Panda colors) and you'll be brewing this crazy coffee soon. This purple caturra is filled with tropical notes and a candy-like presentation. It tastes like a mix of a passionfruit milk tea blended with a mango lassi but with crispier acidity! 

Please let this coffee rest for at least 2 weeks before brewing. We have found a lot of co-ferment coffees from Black and White to really open up with more rest.

From Black and White:

Get ready to geek out with us—this passionfruit co-fermented Purple Caturra lot would hold its own at any science fair of our youth. First, the passionfruit infusion process begins with 190 hours of fermentation—not of the coffee cherries, but of the mother culture created on Rodrigo's farm, using micro-organisms derived from his own coffee trees. During those 190 hours, 80 liters of this culture is fed a mixture of orange juice, mangoes, and a sweetener, like molasses. The fruit ingredients contribute flavor while the sweetener increases the sugar content of the culture and fuels the fermentation process.

Upon reaching the wet mill at the top of the farm, the coffee cherries picked for this unique process are measured for sugar content and then floated to remove lower density beans. The cherries are pulped before being placed in a 200-liter sealed tank, where they get to mingle with that mango-fueled mother culture for 180 hours. Once the party is over, the cherries are removed to dry in direct sunlight for the first 2–3 days, finishing that drying process under shaded canopies for an additional 15–18 days, or until 10–11% humidity is achieved.