When selecting coffees at black., we always focus primarily on clarity and balance in the cup. That’s why our view on co-ferments has always been a little different from that of most roasteries. We often felt that the natural character of the coffee was completely overshadowed by the fermentation itself. The result might have delivered an instant wow effect, but the idea of drinking a coffee like that every day felt unimaginable to us. The flavors often came across as unnatural, artificial, or reminiscent of overripe fermented fruit. And once the coffee cooled down — when the intensity became even more pronounced — it often turned practically undrinkable for us.

So how is it possible that we’re now releasing our very first co-ferment? Midlife crisis? Maybe a little… but the truth is somewhere else.

Just like all processing methods, co-fermentation is constantly evolving. Producers keep experimenting, refining their techniques, and searching for ways to create intense flavor experiences without sacrificing clarity and elegance. A great example is Julio Andrés Quiceno, the producer behind this coffee. Julio and his team are among the pioneers of innovative post-harvest processing, focusing on controlled fermentations and modern approaches to co-fermentation. This particular coffee underwent the “NG” (Nitro-Gas) process, where nitrogen is used during co-fermentation to create an oxygen-free environment.

The result is greater flavor clarity, more pronounced fruitiness, while still preserving elegance and structure in the cup. Expect an explosion of cantaloupe and watermelon flavors, yet always with balance and precision at the center. This is exactly how we imagine a modern co-ferment — expressive, but still clean and genuinely enjoyable to drink every day.

This coffee genuinely made us rethink our perspective on co-ferments. It’s a beautiful example of what co-fermentation can look like when executed with true precision.