Colombia Nariño Fruta Madura

From: 9,75

The Fruta Madura project, translated as ripe fruit, is an effort from our sourcer Nordic Approach to collect lots from small scale farmers and process them in a unique way. Here the cherries are pushed in their fermentation to 36 hours before being pulped and dried like a traditional washed coffee. The end result? A creamy, fruity coffee with the likes of grapes, milk chocolate with candy sweetness throughout.



  • Origin: Colombia
  • Region: Nariño
  • Farm: Three farms in Nariño
  • Farmers: Jairo Enriquez Zuniga Melo – Juan Carlos Sapuyes – Yolanda Marlene Garzon Lopez
  • Crop: 2022
  • Altitude: 1800m+
  • Variety: Castillo, Colombia
  • Processing: Washed with extended fermentation

A note from our supplier, Nordic Approach:

This coffee is a unique and new concept for us. We have partnered with producers and in areas we have worked for many years, to get even more fruit! In this particular lot the cherry where fermetned for 36 hours before being pulped, and then this coffee was dried in a parabolic drier.

We have asked some of the producers in Nariño to create lots with extended cherry fermentation in order to get even more of the fruit characteristics out of the coffees. We are calling this concept “Fruta Madura”, which is Spanish for ripe fruit. This lot is from a collection of producers who all produced small volumes of extended fermentation.

Coffees are picked in three to four passes, meaning the producers/workers pick the ripe cherries in one block. Then they might wait a few weeks until more cherries ripen before passing through the same block again. Generally the first and last passes yield coffee of a slightly lower quality, while the second and third passes will yield more ripe cherries and uniform quality. When we can, we try to buy parchment harvested in the second or third pass.

The main difference in these coffees is in the fermentation. These coffees are left to ferment as cherry before they are pulped. After being pulped the parchment is still fermented in the traditional way. The cherries are pulped in a small manual or electric pulper and then transferred the coffee from the pulper into the fermentation tank. The coffee can sit there from one to two days, depending on the temperature. Higher temperature will speed up the fermentation process, and lower temperature will slow it down. Some producers rinse the coffee in this process which can help them control temperatures.

Producers normally stir the coffees in tanks or small channels before they remove the floaters. Producers who don’t have channels commonly wash the coffees in the fermentation tank and skim off the floaters before drying.

For the smallholders in regions like Nariño the coffees are commonly sun-dried in parabolic dryers that almost work like green houses. The producers of higher quality coffees have well ventilated facilities. There are many different variations and constructions, but generally they are all systems that protect the coffee from rain. Producers with well ventilated drying facilities can dry the coffee to around 11% in 10 – 18 days, which is ideal for quality, consistency and shelf life.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method

Washed with extended fermentation

Taste Notes

Candylike sweetness, Grapes, Milk chocolate, Peach


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans

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