José Giraldo presents a Pink Bourbon coffee processed using an innovative method known as Scoby Kombucha Fermentation (SKF).

SCOBY Kombucha Fermentation for coffee beans is an innovative processing method that leverages the unique microbial community of a SCOBY (Symbiotic Culture of Bacteria and Yeast) traditionally used in kombucha production. By introducing a SCOBY into the fermentation process, the natural sugars in coffee mucilage are transformed into a complex matrix of organic acids, esters, and alcohols, enhancing the coffee's flavor profile. This method produces vibrant, layered coffees with pronounced fruity and floral notes, often accompanied by a wine-like acidity and natural sweetness. While it requires precise control and expertise to maintain consistency and avoid contamination, SCOBY fermentation offers an exciting avenue for coffee producers seeking to push the boundaries of flavor innovation in specialty coffee.

This unique process begins with the careful selection of ripe Pink Bourbon cherries, which are placed in sealed tanks for 12 hours of anaerobic fermentation. The cherries are then submerged in water, where continuous oxygen is introduced for 348 hours, similar to the aeration of a fish tank.

This extended oxygenation breaks down the pectin in the cherries, creating a Scoby-like layer of microorganisms on the surface. Afterward, the cherries are sun-dried, vacuum-sealed, and aged for three months.

This coffee features tropical fruit aromatics and a tart sweetness reminiscent of Port Wine, offering a truly unique flavor profile.