Butter: Finca La Marina • Co-Fermentation

One of two coffees from Qimas processing lab this year incorporates butter and banana straight into the fermentation to build a cup that tastes closer to dessert than coffee.

Sourced from visionary producers around the region of Risaralda, this coffee is part of a selection of meticulously processed coffees from Qima, built around precisely managed fermentation. Ripe cherries are carefully sorted, then taken through a controlled thermal shock where the coffee experiences a spontaneous rise in temperature, followed by a gradual cooling down to 10°C. The cherries are then depulped and undergo oxidation for 10 to 12 hours. From here, the coffee moves into a nitrogen-flushed bioreactor alongside yeast, butter and bananas. Temperature, pH and Brix are closely monitored throughout fermentation to ensure deep and rich flavour development.

Risaralda sits at the heart of Colombia's Coffee Axis, a department recognised as part of the UNESCO-listed Coffee Cultural Landscape of Colombia. Stretching from the Andean Cordillera Occidental across the Cauca River valley to the Cordillera Central, the region's high altitudes, volcanic soils and consistent rainfall make it one of the country's most reliable engines of quality coffee. Most of what's grown here comes from smallholder farmers working plots of under five hectares, a scale that keeps quality and traceability front and centre. This lot is grown between 1,750 and 1,800 metres above sea level, sourced in partnership with visionary Colombian farmers pushing the boundaries of what coffee can be.

The Coffee

Traceability: Finca La Marina < Risaralda < Colombia

Process: Co-Fermentation

Varietal: Castillo, Caturra

Tasting Notes: Butterscotch, Pineapple, Fudge

Brew Guide

18g Coffee - 300g Water

50g Bloom for 30s
70g Spiral Pour, 30s Pause
60g Circular Pour, 15s Pause
60g Circular Pour, 15s Pause
60g Circular Pour, Drain

Total Brew Time - 3:00s