This co-fermented natural emerged from a personal process of openness toward a style of processing I had long resisted, convinced that a coffee needs nothing more than the development of its own inherent complexity to be extraordinary.

However, after sharing experiences with other producers on the team, visiting their farms, and experimenting together during Unblended’s farm camps, I began to see a new possibility: finding a balance between emerging market trends and continuing to work with ingredients that are truly native to our origin.

This is how Citrus Bloom was born — a natural coffee fermented in sealed tanks for 140 hours, co-fermented with all the organically grown mandarin varieties produced on the farm, along with sour orange. It is then sun-dried for 3 to 4 weeks.

The result transforms the traditional chocolate and red fruit profile into a more complex and delicate expression — one we continue to refine and analyze in pursuit of greater consistency.