Coco Bongo – Colombia (Coconut Co-Fermented Caturra, Omniroast)

The latest harvest of Coco Bongo is here – a bold, high-impact Caturra co-fermented with coconut. Produced at Finca Milan, this lot bursts with tropical intensity: think fresh coconut, vanilla milkshake, and pineapple juice. It’s big, expressive, and unmistakably unique.

We roast this coffee as an omniroast – a single profile that works beautifully across filter and espresso. You’ll find the “omniroast” label on the box, a nod to its versatility and balance.

This is a high-intervention process, and the results are intentionally wild. Finca Milan uses a method known as culturing – similar to the way yogurt is made – where a starter culture of beneficial microorganisms is combined with local fruit and botanicals. In this case: freshly harvested cherries were fermented with coconut and culture in sealed tanks for 144 hours. Key metrics like pH, temperature, and sugar levels were monitored throughout. Post-fermentation, the coffee was carefully washed and dried over 30 days using a mix of sun and mechanical methods.

Not for the faint-hearted – but a must-try for those who enjoy coffees that push the  boundaries of process.

Flavour Notes: Coconut, Pineapple Juice, Vanilla Milkshake

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.