Sydney-based roaster Campos has announced the launch of its latest limited-edition coffee, Coconuts, the third release in its Lab Series, which features unique and experimental coffees.
Following the successful introductions of Peaches and Specialty Robusta, the Coconuts edition highlights the innovative cultivation techniques employed by Carlos Arcila at La Pradera farm. “Coconuts has been cultivated by Carlos Arcila at La Pradera farm. It is their series of experiments that introduce and showcase the flavor of the added fruit with unmissable intensity and clarity,” explained Lloyd Thom, Campos Green Bean Buyer.
The idea for this unique flavor profile arose when the Arcila family sought sustainable solutions for an excess of fruit in the local market during the COVID-19 lockdowns. The coconut is integrated into the fermentation process, enhancing the flavors of the typically milder Castillo variety. Specifically, the coconut is added during a 72-hour dry fermentation process before the coffee is pulped and dried on raised beds.
The Lab Series was created to explore innovative and boundary-pushing concepts within specialty coffee. The collection aims to excite, inspire, and educate coffee enthusiasts.
The first release, Peaches, sourced from Santa Monica in Colombia, received accolades, winning a Best in Class Gold Medal at the Australian International Coffee Awards and a Gold Medal at the Golden Bean Awards.
Coconuts is now available for purchase on the Campos website, at select partner cafés, and in Campos flagship stores.
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