Modulado Apricot - Colombia Co Ferment

This isn't your grandpa's Colombian coffee, it's a mad scientist masterpiece from fourth generation rockstar José Posada at Capilla del Rosario. High up in the misty mountains near Medellín, they take Caturra and Castillo cherries, pulp them, then dunk them in a wild apricot infused fermentation tank loaded with Lactobacillus, fruit sugars, and a cocktail of natural acids.

The result? A bright, juicy cup that tastes like someone spiked your coffee with fresh golden berry, Coconut Cream, and a splash of Flowers. Sweet, silky, and dangerously drinkable it’s like the farm turned their wet mill into a flavor laboratory and nailed the perfect breakfast fruit bomb. One sip and you’ll swear the Andes just winked at you.