Sydney roaster Campos has unveiled its new Coconuts edition, the third release in its Lab Series of unique coffees.
The limited-edition single origin follows the success of the company’s Peaches and Specialty Robusta coffees, which have been released as part if the series.
“Coconuts has been cultivated by Carlos Arcila at La Pradera farm. It is their series of experiments that introduce and showcase the flavour of the added fruit with unmissable intensity and clarity,” says Lloyd Thom, Campos Green Bean Buyer.
“This process was the result of the Arcila family looking for a sustainable solution to an overabundance of fruit in the local market during Covid lockdowns.”
According to Campos, the use of the coconut in the fermentation process elevates the flavours of the typically milder Castillo variety. The coconut is added to the 72-hour dry fermentation process of the coffee, which is then pulped and left to dry on raised beds.
The Lab Series was launched to showcase ‘all things innovative, boundary bending and educational in the world of specialty coffee’. The coffees in the collection are selected to excite, inspire, confuse, challenge, and educate.
Peaches was the first coffee in the series, sourced from Santa Monica in Colombia. The coffee won a Best in Class Gold Medal at the Australian International Coffee Awards as well as a Gold Medal at the Golden Bean Awards.
Coconuts is available online on the Campos website, selected Campos partner cafés and at Campos Flagships stores.
For more information, click here.
