Halloween In July 2026!

Origin

• 🇨🇴 Colombia
• 🇪🇹 Ethiopia

Tasting notes

Character

• Experimental
• Funky
• Bright
• Clean

With less than 100 days 'til the spookiest time of the year, we thought: why wait? Let's get an early start and celebrate Halloween In July! We've brewed up this limited-edition creepy cup of coffee magic featuring a strawberry co-fermentCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. and a fresh crop washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ethiopian that's sure to beat the heat in the most delightfully eerie fashion. This ghoulish blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. pairs tart berry notes with bright, crisp classic Ethiopian tea notes, a haunting combination that'll send shivers down your spine (the good kind). Perfect for those who can't wait for October to embrace their spooky side. Read on for all the bone-chilling details... if you've got the guts! Components: Ethiopia - Metu - Washed, Colombia - Quebraditas - Strawberry Coferment We Taste: Strawberries, Black Tea, Passionfruit Coffee Info: Ethiopia - Metu - Washed Process: Washed Varietal: Ethiopia Landraces MASL: 2000-2100 Colombia - Quebraditas - Strawberry Coferment Process: Strawberry Coferment Varietal: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. MASL: 1600-1850 About the process, from our pals at Quebraditas: Oxidation: Performed in food-grade plastic barrels for 24 hours. Depulping: Dry processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. Fermentation: With yeast and fruit—in this case, strawberry—submerged for 48 hours. After the second fermentation, the coffee moves to the drying stage, which lasts 76 hours at an average temperature of 40°C. Done in GrainPro-style bags.