Kiwi Candy (Innovation Series)

Kiwi Candy - Limited Edition microlot, Co-Fermented with Real Kiwis. Roaster’s Special focuses on exceptional flavour and drinkability, while our Innovation Series explores innovative processing methods that push the boundaries of how coffee can taste through science, control, and experimentation — where processing becomes the primary driver of flavour. Region: Caldas Colombia Variety: Pink Bourbon Cultivar Elevation: 1700 Masl Processing: Kiwi Fermented Process Roast profile: Light Roast Flavour notes: Juicy Kiwis. Honeydew. Honey Candy. Acidity: Juicy Body: Silky Tasting Experience – Kiwi Co-Fermented Coffee If you’ve ever been curious about pushing a light roast into something truly expressive, this kiwi co-ferment delivers a vibrant and unexpected ride. As espresso, it transforms milk into a kiwi-smoothie-like latte—bright, tropical, and silky with a playful tang that cuts beautifully through the creaminess. As a pourover, it becomes intensely juicy and aromatic. Think fresh kiwi flesh, white peach, and a splash of lime zest, layered over delicate florals. The acidity is lively but refined—more sparkling than sharp—leading into a clean, fruit-forward finish. Dialing In with Water Minerals (Lotus Water Kit) Fine-tuning your water can dramatically elevate this coffee’s fruit complexity and clarity: Magnesium (Mg²⁺) – Boosts extraction of fruit acids and enhances perceived brightness. Expect heightened clarity, amplified citrus, and crisp stone fruit notes. Calcium Chloride (Ca²⁺) – Adds body and roundness, softening the acidity into a lush, succulent sweetness. Particularly effective at deepening red and tropical fruit tones while enhancing mouthfeel. Potassium Bicarbonate (K⁺) – Ideal for balancing acidity while preserving a clean, crisp finish. Supports vibrant florals and fresh fruit character without muting complexity. Sodium Bicarbonate (Na⁺) – Reduces harshness and bitterness, but use sparingly. In excess, it can flatten the cup and dull the sparkling fruit