Epoch X - Banana-na

Epoch X - Banana-na

Epoch Chemistry

About This Coffee

This coffee is from Quindío, Colombia, produced by Jairo Arcila at Santa Mónica farm. The coffee is Castillo variety grown at 1,450-1,500 meters altitude. It undergoes a washed co-fermentation process where hand-picked Castillo cherries are submerged anaerobically for 72 hours alongside dehydrated banana skins and wine yeast. The result is a clean, washed coffee with bold banana profile, syrupy body, and flavor notes of banana bread, chocolate chip cookies, and cherry cola.

Origin

Quindío (Colombia)

Flavor Notes

Banana Bread, Chocolate Chip Cookie, Cherry Cola

Roast Level

Processing

Washed Co-Ferment

Typology

Arabica
Castillo
EC

Epoch Chemistry

Conor Conway and Matt Symes founded Epoch Chemistry in Moncton, New Brunswick, with Conor also serving as Sales Lead at Forward Coffee Importers, the company started by two time Canadian Barista Champion Cole Torode. The name captures their dual obsession: "epoch" as a moment in time and "chemistry" as both coffee science and the human connections it creates. They roast in a Nordic style with light to medium profiles designed to highlight single origin terroir, and they supply nearly 30 wholesale retailers across Atlantic Canada from a dedicated production roastery opened in April 2023. The team has developed a fascinating theory that heavily fermented coffees sent through the Swiss Water decaf process come out perfectly balanced, and they work directly with the Businde washing station in Burundi through Forward Coffee. Their education program is extensive, featuring a famous multi course Tasting Experience workshop alongside regular public cuppings and home brewer sessions. The international team draws from Canada, Israel, Russia, Iran, and Australia, united by a philosophy inspired by 17th century European coffee houses as social equalizers.

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