Somewhere Coffee - Edison Argote Lulo/Kiwi Co-ferment

A coffee shaped by fruit and fermentation in equal measure. Bright, green, and not particularly interested in being subtle.

Grown by Edison Argote at Quebraditas farm in Oporapa, Huila, this lot starts with cherries hand-selected at a minimum of 80% ripeness, then floated to remove anything that shouldn’t be there before processing begins. The coffee undergoes 24 hours of oxidation in sealed, anhydrous-grade containers, followed by dry pulping and a 72-hour submerged fermentation with yeast, kiwi, and lulo. The fruit is right there for the fermentation, helping shape the coffee rather than showing up as an afterthought.

Once fermentation wraps up, the coffee dries for 76 hours at a controlled average temperature, then rests in GrainPro bags until it’s ready to make its way here.

In the cup, kiwi and lulo lead clearly, with citrus and a sharp little lemon edge keeping everything bright and crisp. The body stays soft and light, and the finish is clean and easy. It’s fruity, funky, a little weird, and somehow still very easy to drink. Exactly our kind of thing.

Why We Chose This Coffee

Because if you’re going to ferment coffee with kiwi and lulo, we’d like to actually taste them. This one makes that part pretty obvious.

What stood out is how much fruit character it has without losing the coffee underneath it. The fermentation is loud, the cup stays clean, and there’s a lot going on without it feeling like work.