Slow and Steady Coffee · United States

Andrés Martinez – Blackberry Honey Co-Ferment

This is a honey process co-fermented with blackberry and yeast exploding with blackberry, citrus, caramel and brown sugar sweetness This lot from Andrés Martínez was born from his curiosity to develop a mosto capable of intensifying the natural flavor of blackberries. By blending fresh Castilla blackberries with enology yeast, he created a vibrant, tannic-rich mosto that captures the essence of the fruit. After four days of anaerobic fermentation, the mosto is ready and the coffee is added to the tank, where both components co-ferment for an additional four days in sealed tanks. Once the ferme

Slow and Steady Coffee confirms the final price, stock and shipping on their own site. Prices below were observed on 30 Oct 2026.