Toldopamba – Special Process

This Colombian coffee comes from a farm that used its subscription partnership to try something ambitious: fermenting whole pulped beans underwater for roughly four days before drying them slowly on raised beds. That extended anaerobic process brings forward fruit characteristics you don't usually find in washed coffees, turning what might have been clean and straightforward into something layered and tropical.

The result tastes like candied pineapple backed by bright, juicy citrus—think blood orange rather than lemon. That sweetness doesn't sit alone; the acidity keeps it lively and balanced instead of heavy. The cherries were sorted twice, once in a circulating water bath and again through a dedicated machine that weeded out anything under- or overripe, so the fermentation worked on uniform fruit from the start. After nearly two weeks on raised beds, the beans dried evenly and held onto the complexity the process built.

Counter Culture sources this through a subscription model that guarantees volume, which gives growers the security to experiment with techniques like underwater fermentation without worrying whether anyone will buy the outcome. Toldopamba took that opportunity and delivered a coffee that stands apart from the region's typical washed profiles. You get whole beans ready for your grinder, roasted to bring out those fruit-forward notes without tipping into sourness or losing structure.