Specialty coffee · Worth knowing
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← Zur aktuellen AusgabeInglewood's coconut co-ferment arrives, complexity in a blend
Sugar Daddy Limited Edition
Coconut co-ferment just landed in specialty blends.
Inglewood Coffee Roasters released this year's Sugar Daddy, anchored on a Pink Bourbon from Colombia's El Vergel Estate that fermented with coconut, delivering lamington-inspired sweetness and caramel depth [Quelle: Inglewood]. The base pairs the fermented Colombian with washed coffees from Papua New Guinea and Vietnam, plus a double-fermented Brazilian Peaberry—a rare move to stack fermentation signatures instead of masking them. Notes run lamington, caramel, milk chocolate, and velvety mouthfeel.
Following last week's fermentation deep dive, this blend signals how precision fermentation is migrating from single-origins into blends built for repeatability and complexity.
Sugar Daddy - Inglewood Coffee Roasters10 hours ago ... This year's Sugar Daddy takes things up a notch, featuring an innovative ... Process: Coconut Co Ferment. Origin: Papua New Guinea - Okapa. Altitude: 900 ...inglewoodcoffeeroasters.com.au