Colombia Washed Blueberry Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS then adjusted to match the

then adjusted to match the coffee’s Brix level before fermentation

enhancing its natural sweetness and complexity

This mixture ferments for 190 hours until it reaches the ideal Brix and pH

Sebastián Ramírez’s Thermal Shock Blackberry Co-Ferment from Finca El Placer in Quindío

followed by careful drying for 30 days in a precisely controlled dark room

Colombia Washed Blueberry Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS then adjusted to match theBlueberry Washed begins with a mother culture made from microorganisms, lactobacillus and saccharomyces cerevisiae originally sourced from Rodrigos Purple Caturra cherries. Eighty liters of this culture are fed with sugar, molasses, and concentrated blueberry juice, bringing the Brix up to match the cherries. This mixture ferments for 190 hours until it reaches the ideal Brix and pH, then whole cherries are co fermented with the culture, guided by