All the flavour, less of a kick. This innovative low-caffeine fruit ferment filter coffee smacks you around the face with tropical flavour, a delicious Colombian sipper that won’t get your ticker racing.

A coffee not to be missed

We take this blend to the next level with Tumbaga Sugarcane decaf offering a perfect base of body and sweetness which marries perfectly with the funky fruit ferment.

This particular Castillo coffee from Jairo has been exposed to a dry anaerobic fermentation for 72 hours alongside passion fruit pulp and wine yeast, imparting serious flavour into the beans.

Why you will love this coffee

Our Passion Fruit Low Caff (60% decaf / 40% fruit ferment) has been a big talking point since its huge success at Manchester Coffee Festival back in November. It’s the first coffee we’ve done with a fruit ferment, it’s caused quite a stir

This innovative low-caffeine fruit ferment filter coffee smacks you around the face with tropical flavour, a delicious Colombian sipper that won’t get your ticker racing.

It’s bright, fruity, and packs a punch of flavour without overwhelming you with caffeine. At the festival, the feedback was phenomenal, and it flew off the shelves. “Never tasted anything like this before, it’s exceptional”. A lovely bit of feedback from our pre-launch event at Manchester Coffee Festival.

Due to huge demand, we’re very happy to launch a limited batch on our site!

What exactly is 'fruit ferment'?

40% of this blend is a rather experimental one. Starting with a honey process, the coffee is then exposed to a dry anaerobic (no oxygen involved) fermentation for 72 hours. At this point, passion fruit pulp (the juicy bit in the middle) and wine yeast are added.

If you missed it the first time, now’s your chance to try this one-of-a-kind coffee. But be quick—it’s limited edition, once it’s gone it’s gone.