Fester Blend

Fester Blend

Countries: Colombia, Burundi & Ethiopia 

Varieties: Red Bourbon, Catiope & Heirloom

Process: Natural, Washed  & Co Fermented Infused Pink Champagne 

Drying: Raised beds

Cupping notes: Blueberry, Toasted Marshmallow & Raspberry Shortbread 

Cupping score: 87.25

This is a four bean speciality blend composed of Co Fermented Infused Pink Champagne Colombian Catiope, A Washed Burundi Red Bourbon & Washed & Natural Heirloom Ethiopian coffees.

First, the Colombian was grown by Elkin Guzman which is sealed for the required time. Microorganisms are cultivated separately and mixed with selected fruits to induce desired attributes in the coffee. A 200-liter mother culture is prepared with a Brix matching that of the coffee, undergoing a six-day fermentation. The coffee, once harvested, is pulped and fermented in 200-liter sealed containers with 80 liters of the prepared solution. The process ensures the Brix doesn’t drop below 9, and the pH remains above 4, to highlight the coffee’s desired notes.

Second, we have our Washed Red Bourbon from Migoti Mountain in Burundi, about 30 kilometers from Bujumbura. Founded in 2015 by engineers Dan Brose and Pontien Ntunzwenimana. The company operates two washing stations between 1700 and 1900 meters above sea level, serving a community of over 50,000 people. These stations produce high-quality Arabica coffee, mainly from the Red Bourbon cultivar, known for its excellent flavor profile​.

Thirdly, we have our Washed Heirloom from Arsosala washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8–15 days to dry under the sun.

Finally, we have our Natural Heirloom from a single estate Tero Farm is a prominent coffee farm located in the Guji Zone of the Oromia Region in southern Ethiopia. The farm is well regarded for producing high-quality specialty coffee, contributing to the growing reputation of the Guji area as a source of some of the finest coffees in Ethiopia.