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passion fruit co-ferment colombia x washed proces kenya, kenya + colombia coffee from bad coffee

kenya + colombia coffee

Passion Fruit Co-Ferment Colombia x Washed Proces Kenya

by bad coffee · london, uk

you'll taste lemon before grapefruit. this is passion fruit co-ferment colombia x washed proces kenya, an anaerobic kenya + colombia from bad coffee.

lemongrapefruitcitrus zesttropical fruitwiney
£17.5buy from bad coffee

the bean

origin
kenya + colombia
region
nyeri
process
anaerobic
status
in stock
this is a collaborative anaerobic-process coffee from bad coffee, blending beans from nyeri, kenya and colombia. the co-fermentation involves passion fruit, which pushes the cup toward lemon, grapefruit, citrus zest, and tropical fruit, with a winey finish that reflects the anaerobic environment. nyeri is known for producing bright, structured coffees, and the colombian component adds body alongside the fermentation-driven fruit. because the processing is intentionally expressive, it rewards brew methods that preserve clarity and acidity, such as a v60 or chemex, using water around 90-92°c to avoid amplifying any ferment edge.

common questions

What does Passion Fruit Co-Ferment Colombia x Washed Proces Kenya taste like?

expect lemon, grapefruit, and citrus zest up front, with tropical fruit mid-palate and a winey quality in the finish. the passion fruit co-fermentation makes the cup noticeably fruit-forward and complex rather than clean or neutral.

How is Passion Fruit Co-Ferment Colombia x Washed Proces Kenya grown and processed?

the coffee combines beans from nyeri, kenya and colombia, processed anaerobically with a passion fruit co-fermentation. anaerobic processing involves fermenting the coffee in a low-oxygen environment, which intensifies fruit and winey characteristics in the final cup.

How should I brew Passion Fruit Co-Ferment Colombia x Washed Proces Kenya?

a filter method such as v60 or chemex will highlight the citrus and tropical fruit notes without muddying the acidity. keep water temperature moderate, around 90-92°c, to keep the ferment-driven winey notes in balance rather than letting them dominate.

about bad coffee

bad coffee sits on prince edward road in hackney ney, and the name tells you everything about their sense of humor. nothing bad about what they're pouring, though. 199 google reviews averaging 4.8 stars don't lie, londoners have found something special here. walk in and you'll smell beans roasted with actual care. the kind of attention that turns morning coffee into a ritual worth waking up for. regulars know the baristas by sight, not because it's forced friendliness but because good coffee creates its own gravity. people return. this isn't another chain serving burnt beans with a smile. it's the kind of place where someone actually thinks about extraction time and water temperature. where the steam wand hisses with purpose, not just noise. the warmth in your ceramic cup matches the warmth from staff who genuinely care about what they're serving you. hackney's full of places trying too hard to be cool. bad coffee just makes excellent coffee.

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london, uk

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