AVAILABLE FOR PRE-ORDER NOW! Drops this Friday

Look Mum, no hands! Loop De Loop has rumbled into our hearts and our necks now hurt from enduring/enjoying the staggering amount of loops involved

This Anoxic Honey processed pink bourbon has juicy, slightly boozy, tropical fruit notes with a tangerine acidity balanced with a lingering sweetness.

The journey of Loop-de-loop begins with the meticulous selection of Pink Bourbon coffee cherries. Each cherry is handpicked to ensure only the ripest and highest-quality fruits are used. The process kicks off with a 36-hour anaerobic pre-fermentation phase in GrainPro bags. This controlled environment enhances the coffee’s complexity, creating the foundation for its fruity and nutty flavour profile.

Following pre-fermentation, the coffee undergoes a 120-hour fermentation phase in hermetic tanks placed under shade. This fermentation process, conducted at controlled humidity levels of 22-25%, allows the beans to develop their signature flavours, blending hazelnut notes with vibrant citrus and blueberry undertones. The extended fermentation period deepens the coffee’s richness while preserving its delicate floral and fruity characteristics.

Drying is carried out using a mechanical drying method over 72 hours. This precise and consistent approach ensures the beans achieve the optimal moisture level, locking in their vibrant and nuanced flavours. Mechanical drying provides consistency and reliability, essential for preserving the coffee’s unique attributes during this crucial stage.

To finalise the process, the coffee is stabilised for 30 days in GrainPro bags. This stabilisation phase allows the flavours to fully develop and harmonise, ensuring a well-rounded and polished cup.