Colombia Decaf Intense Strawberry Co-Ferment Experience:JUST A BAG After the anaerobic stage

After the anaerobic stage

This end of the year box set contains 8 coffees we think are perfect for ending 2025 and going into 2026 to showcase who we are and what we love

This Bourbon Sidra Washed Sakura from La Riviera uses a highly controlled

Like all of La Joya’s coffees

ripe cherries are carefully selected and fermented anaerobically for up to 120 hours

Colombia Decaf Intense Strawberry Co-Ferment Experience:JUST A BAG After the anaerobic stagehis Red Fruit Co Ferment Decaf by Sebastian Ramirez is a co fermented lot processed at El Placer, built around anaerobic fermentations using wine yeast, dehydrated strawberries, fruit glucose, and controlled pH monitoring to develop an intense fruit forward profile. After fermentation and drying, the coffee undergoes an Ethyl Acetate decaffeination process that removes nearly all caffeine.