Introducing Coco Bongo by DAK Coffee Roasters—a bold and tropical Colombian coffee that lives up to its nickname: the coconut bomb. Sourced from Finca Milán in the Huila region, this Caturra variety undergoes an innovative fermentation process involving coconut, resulting in a cup bursting with flavours of fresh coconut, vanilla milkshake, and pineapple juice.

Julio Cesar Madrid Tisnes is a third-generation coffee farmer and a true innovator in Colombia’s specialty coffee scene. Working closely with his daughter, biologist Maria Antonia Madrid, he integrates scientific research into traditional farming, especially in fermentation techniques using microbial starter cultures. His curiosity, dedication to quality, and willingness to experiment have turned Finca Milán into one of the most forward-thinking farms in the region.

Co-fermented coffee beans are processed using an innovative technique where the beans are fermented alongside other ingredients, like fruits or spices, to infuse them with unique flavors. In this process, after the coffee cherries are harvested, they are placed in fermentation tanks with an additional ingredient, such as coconut, mango or blueberries. The natural microbes present break down the sugars in both the coffee cherries and the added ingredient, allowing their flavors to blend into the beans. This creates a distinct taste profile, enhancing the coffee’s natural qualities with the complementary notes of the co-fermented ingredient.