Sumatra Lychee Co-Ferment Coffee | Green Label 002

$50.00

LIMTED OUT OF 30
HAND NUMBERED

ONLY LEFT IN STOCK.

Grind: Whole Bean

Whole Bean

Size: 12oz

12oz
8oz

    CO-FERMENT SUMATRA

    GREEN LABEL 002

    Flavor Profile

    Our second Green Label release pushes the boundaries of what coffee can be.

    This one comes from Sumatra — a region known for deep, earthy profiles — but this lot flips that expectation on its head. It’s a lychee fruit co-ferment, a process that introduces fresh lychee during fermentation to develop unique flavors you’d never find in a traditional wash or natural.

    The result? A cup that’s wild, vibrant, and alive with notes of lychee, apple caramel, and honeydew.

    It’s sweet, tropical, and syrupy — a sensory experience that feels more like a fruit nectar than a standard cup of coffee.

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    SUMATRA (GREEN LABEL 002)

    Tasting Notes: Lychee, Apple, Caramel, Honeydew

    Elevation: 1442 MASL

    Producer/Farm: Asbi’s Estate

    Variety: Abyssinia “Rambung”, Gayo 2 “Borbor”, Typica

    Region: Suku Bener, Bener Kelipah, Bener Meriah Regency, Aceh, Indonesia

    Process: Anaerobic Co-Ferment

    Roast: Medium/Light

    ABOUT GREEN LABEL SERIES

    What is the Green Label Series?

    Introducing The Green Label—Coffee Conspiracy’s rarest and most exclusive coffee series. This is where we push the boundaries of coffee, sourcing micro-lots so rare they barely exist and exploring cutting-edge fermentation techniques. These coffees represent the absolute peak of what’s being produced at the farm level. Koji ferments, co-ferments, carbonic maceration and more—this is where science meets obsession, where experimentation meets excellence.

    What is an Anaerobic Co-Ferment?

    Co-fermenting is an experimental process where real fruit is introduced during the fermentation stage of coffee production. As the coffee cherries ferment, the fruit adds its own natural sugars, yeasts, and bacteria to the mix — influencing the microbial activity and shaping the final flavor profile. With lychee, that means an unmistakable perfume of tropical sweetness, layered acidity, and a juicy texture that carries through to the finish. It’s controlled chaos — part science, part art — and when done right, it transforms coffee into something completely new.

    What is Natural Carbonic Maceration Ferment Process?

    Introduced by champion barista Saša Šestić in 2015, it’s a method of fermentation that involves placing whole cherries in a stainless steel barrel and allowing them to sit in a carbon dioxide-rich environment.

    Carbonic maceration is inspired by winemaking, which uses the process to develop grapes before crushing. Similar to wine, the extent to which carbonic maceration affects the flavours of a coffee is often determined by other factors, such as terroir.