Cherry Fizz.

This lot follows a Natural Advanced Fermentation process, developed by the CATA Lab team and combining yeast fermentation with a thermal shock technique.

At the dry mill, each lot is prepared with care to preserve its structure, density, and stability — creating a solid foundation for what comes next. In the sensory lab, coffees are cupped, analyzed, and tested in different combinations, exploring how their attributes complement one another in the cup.

The advanced fermentation approach amplifies the natural sweetness and aromatic potential of the blend, while the thermal shock step adds precision and control to the process. The cherries were harvested at 1,700 meters above sea level, in the lush hills surrounding Pitalito.

Vibrant, sweet, and effervescent — a cup that tastes like the first sunny day of spring.

From the first sip, this coffee leads with cherry cola: bubbly, sweet, and instantly recognizable. Ripe melon and raspberry follow, adding a fresh, fruity brightness that keeps things lively. A soft finish of cacao rounds it all out, bringing just enough depth to balance the playfulness.

This is a coffee for open windows, warm afternoons, and the feeling that something good is just beginning.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We enjoy this coffee at 18g in, 44g out in about 28–30 seconds.

Filter coffee:
We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
Use 15g of coffee, water at 90°C, and a medium grind size.

• 0:00 – Bloom with 50g of water for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:25 – Pour final 90g of water.

Total brew time should be around 2:00 to 2:15.

Enjoy the coffee!