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Notes: Peach Tea, Fruit Punch, Wildflower Honey

Process: Honey Process with 36-hour Peach Co-Fermentation

Roast: Light

Co-ferments have been rising in popularity over the last few years in the specialty coffee world, which, up until recently, has run the gamut from weird in a bad way to super interesting, but not something you'll want to drink day after day. Borealis' owner and green coffee buyer, Brian, was pretty emphatic about steering clear of them until he met Juan Puerta at a special cupping at the World of Coffee Expo in San Diego.

Juan is a coffee producer at Finca la Sirena in Quindio, Colombia, and has been taking major steps to elevate co-ferments and experimental processes. He's proud of the coffees he grows and wants that to be the basis of his experimentation. But his aim with co-fermentation is to add depth and dimension, and to play with how far he can push the coffee's flavor.

For this one, the process starts by picking ripe coffee cherries, which are then depulped and placed in cans with dehydrated peach, ground peach, and maltodextrin. The mixture is left to ferment for 36 hours and then sun-dried. If you're curious, fermentation is a normal part of coffee cherry processing, but it's usually done in an open tank with just water. We think adding peach during the fermentation stage adds something special.

This coffee is an absolute fruit bomb with a silky mouthfeel, making you want to come back for cup after cup.