ethiopia + colombia + guatemala coffee
Project Ultraviolet (Our Co-ferment Blend) - 1.0 Roast Date 3/23
by color coffee roasters · eagle, usa
you'll taste stone fruit before peach. this is project ultraviolet (our co-ferment blend) - 1.0 roast date 3/23, an experimental ethiopia + colombia + guatemala from color coffee roasters.
stone fruitpeachwineyhoneyhoneycombmilk chocolatedark chocolate
the bean
- origin
- ethiopia + colombia + guatemala
- process
- experimental
- varietal
- gesha
- roast
- dark
- status
- in stock
project ultraviolet is a dark-roasted co-fermentation blend from color coffee roasters, drawing gesha varietal beans from ethiopia, colombia, and guatemala. the experimental co-ferment process shapes a pronounced, fruit-forward cup with stone fruit, peach, and winey character alongside honey, honeycomb, milk chocolate, and dark chocolate. roasted 3/23, the dark roast level means fuller body and lower acidity, making it well suited to espresso, french press, or moka pot where those rich, ferment-driven fruit and chocolate layers can come through cleanly. use water around 195°f to avoid tipping the darker roast toward bitterness.
common questions
What does Project Ultraviolet (Our Co-ferment Blend) - 1.0 Roast Date 3/23 taste like?
it leads with stone fruit, peach, and a winey quality from the co-fermentation process, then settles into honey, honeycomb, milk chocolate, and dark chocolate. the dark roast keeps the body full and the finish leaning toward chocolate over bright acidity.
How is Project Ultraviolet (Our Co-ferment Blend) - 1.0 Roast Date 3/23 grown and processed?
it blends gesha varietal beans sourced from ethiopia, colombia, and guatemala, processed together using an experimental co-fermentation method. co-fermentation typically involves fermenting multiple lots or varieties together, which intensifies fruit-forward and winey characteristics in the final cup.
How should I brew Project Ultraviolet (Our Co-ferment Blend) - 1.0 Roast Date 3/23?
the dark roast responds well to espresso, french press, or moka pot, where its body and chocolate notes have room to develop. keep brew water around 195°f and avoid over-extraction, which can amplify bitterness in darker roasts.
about color coffee roasters
you're on sylvan lake road, where the mountain air carries more than just pine. Color Coffee Roasters sits here with the kind of confidence that comes from knowing your beans. not flashy about it. they just do the work, day after day, building something real in eagle's coffee landscape. the regulars keep coming back, which says what it needs to say about consistency. you walk in and the focus becomes clear immediately. this isn't about elaborate presentations or complicated origin stories. it's about roasting coffee that stands up to scrutiny, cup after cup. the kind of place where you can count on your morning ritual being exactly what you need it to be. simple equipment, serious approach. the beans speak for themselves when you let them. your americano arrives hot, clean, and ready for whatever sylvan lake road throws at you next.
all coffee from color coffee roasterseagle, usa
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