Grind
Medium Coarse
Recommended grind size
SCA SCORE
87.0
TASTING NOTES
Sweet
Fruity
Floral
ORIGIN
Sidamo
Ethiopia Fruit Punch
Ethiopia Fruit Punch
SCA SCORE
87.0
TASTING NOTES
Sweet
Fruity
Floral
ORIGIN
Sidamo
ABOUT THE BEAN
One of the most talked-about coffees to come out of the Red Berry Experience Lab, Ethiopia Fruit Punch is finally making its way online. This vibrant light roast is produced using a unique anaerobic co-fermentation process with carefully selected fruits, cinnamon, and ginger. Rather than masking the coffee’s natural character, the fermentation enhances its inherent sweetness and complexity, creating a cup that is bursting with expressive flavour while remaining beautifully balanced. True to its name, Fruit Punch is an explosion of juicy fruit, delicate florals, warming spice, and lingering sweetness. Scoring 87 on the SCA scale, it is a modern specialty coffee that celebrates innovation without losing sight of origin, delivering a cup that is both adventurous and unmistakably Ethiopian.
Process
Anaerobic co-fermentation
FARM STORY
Produced in the highlands near Bombe, Ethiopia, this coffee is part of a new generation of experimental processing that is reshaping the specialty coffee landscape. After the cherries are selectively harvested, they undergo a carefully controlled anaerobic co-fermentation with fresh fruits, cinnamon, and ginger before being dried. Unlike conventional flavouring, this technique is designed to complement the coffee’s natural profile, amplifying its fruit-forward character while preserving the clarity and elegance of the underlying Ethiopian terroir.
Method
Cups/Shots
Strength
Coffee
20 g
0.71 oz
Water
320 g
320 ml
Ratio
1 : 16
Coffee : water
Time
2m 20s–2m 40s
Total brew time
These are guideline recipes based on specialty coffee best practice. Adjust to taste.