Hi Friend,
Sorry to hear CherryBerry wasn’t your jam. That said, credit where it’s due: you absolutely picked the process! Love that! So, the product page lays it all out as a 50/50 blend of Colombia (Red Fruits Infused / Wine Yeast Fermentation, the very funky one) and Guatemala Fully Washed. It’s intentionally bold, fruity, and a bit wild… which we totally get isn’t everyone’s cup of coffee.
If you’re up for the challenge and feeling brave enough for another shot at this fruit bomb, age the beans for at least 10 days to take the edge off the acidity, then give one of the brew approaches below a go:
Milk:
Try dosing lower (19–20g) and stretching to a longer yield to soften the fruity intensity (rather than adding to your regular blend). Keep the extraction lighter and quicker for balance. Steaming your milk slightly cooler (around 55–58°C) helps mellow acidity and gives you a smoother, more subtle cup.
Black:
> 19g in → 45g out → 22–24 sec
> Faster, lighter extraction to keep the funk in check
> Feel free to stop the shot early if things start tasting too fermented
> Wait until it cools, so it doesn't smack you in the face
Cold Brew (for the softest, smoothest version of this coffee):
+ 1:15 ratio (for example, 60g coffee to 900g water)
+ Medium-coarse grind
+ Brew for 12 hours in the fridge
+ Strain, then dilute to taste with cold water or sparkling water
Cold brew naturally softens the winey fermentation and brings out gentle cherry and berry sweetness.
And if it’s simply not your vibe, no hard feelings. Thanks for giving it a chance!
Either way, send us an email at hello@gabrielcoffee.com.au and we’ll help you find something that’s more to your taste, or simply arrange an urgent emergency airdrop of your go-to, ride-or-die blend. Because why fix what ain’t broken?
Team GAB.
