02/11/2026
Dropping 2/14 at both cafés:
🍓 Strawberry Co‑Ferment
🍬 Candy Blast Co‑Ferment
Two new coffees in our Cosmic Co‑Fermented series. Coffee science lesson ahead! ☄️
Co‑fermentation isn’t just a buzzword — it’s a processing method where producers intentionally introduce something extra into the fermentation stage of coffee processing. Instead of letting coffee cherries or parchment ferment on their own, natural ingredients like fruit, spices, or other fermentables are added to the tanks or vessels while the microbes are busy doing their thing. 
Why does that matter?
The sugars and microbes already present in coffee cherries interact with those added ingredients during fermentation, creating new chemical compounds. Those compounds literally become part of the coffee bean’s profile, pushing flavors in directions that wouldn’t be possible through traditional washed, natural, or honey processes alone. 
Think of it as guided microbial exploration — producers can choose different ingredients and fermentation regimes to accentuate specific notes, textures, or aromatics instead of leaving the coffee to ferment alone. That’s why co‑ferments can taste vivid, expressive, and just plain surprising without being artificially flavored. 
In other words: ours aren’t flavored coffees — they’re the result of intentional fermentation science that lets nature and creativity collide.
We’re teaming up at origin with producers in Colombia to design custom fermentations from the tank up. Think: guided fermentation, wild ingredients, controlled chaos, and coffees you truly can’t find anywhere else.
We’ve always pushed coffee science forward in New Hampshire — now we’re going deeper. Fermentation-deep. Microbe-deep. Tank-side, rubber-boots-on-the-ground deep.
This isn’t just sourcing. This is collaboration at the microbial level.
Welcome to Cosmic Co‑Ferments — where flavor gets experimental, and the results are ridiculous (in a good way).
