Dirty Soda Blend (8oz)

We're so stoked to offer this fun selection from Brandywine's line of soda coffees! Creamy, effervescent, and sweet, this coffee is incredibly special and a really fun one for summer! Featuring a blend of three wildly innovative Colombian co-ferments and a Kenyan peaberry, this one is not to be missed. 

We Taste: Cream Soda, Baking Spices, Frosting

Components:

• Colombia - Jose Posada - Butterscotch Co-ferment
• Colombia - Brayan Alvear - Caramel Co-ferment
• Colombia - Monteblanco - Banana Co-ferment
• Kenya Embu Peaberry

More about the co-ferments:  

Caramel and Butterscotch Co-Ferments: The refurbished coffee process underwent an extensive research and development phase lasting several months. Through rigorous testing, we achieved consistent replication of the processes across different batches. This innovative method involves creating uniquely flavored coffee by modulating flavors using external agents foreign to coffee, alongside a symbiotic culture of bacteria and yeast cultivated for years with coffee cherries. Our key ingredients include citric acid, and the coffee culture starter primarily composed of lactobacillus sp, and mesophiles. The blending of these elements results in a 'broth' where the parchment coffee is submerged. Referred to as 'refurbish,' this process is distinct as it doesn't occur naturally but instead combines various market- available techniques. The outcome is coffee with enhanced body, a cleaner aftertaste, brighter acidity, a more pronounced sweetness, complemented by a predominant red fruits flavor does not present prior to undergoing the refurbishment process. 

For the Caramel Co-ferment, the producers also incorporated caramel during the fermentation, and the Butterscotch coffee has rum added to the fermentation to enhance its sweetness. 

Banana (Process 22): Caturra Bourbon was chosen for this process. Its high Brix concentration and rich sweetness optimally facilitates the growth of microorganisms like lactobacillus and saccharomyces cerevisiae, which are cultured and then reintroduced to the coffee. This mother culture, enriched with fruit and sweeteners, is fermented for eight days (190 hours) to reach the desired Brix and pH levels. Dehydrated and honeyed bananas are used to enhance flavor, with the mother culture fed energizers like molasses or sugar. Upon harvest, coffee’s Brix degrees are measured, impurities removed, and 80 liters of the prepared solution added. The coffee ferments for another 150 hours, maintaining Brix above 6 and pH above 4, highlighting the natural fruit notes without overpowering the coffee flavor.