Apple Explosion

Your morning wake-up call.

Roasted almonds, Toasted caramel, Toffee

48–72h anaerobic honey · red apple + lactobacillus · stainless-steel bioreactor

Shady Bayter · Huila, Tolima and Caldas, Colombia

€24.22

200 g · Whole bean · Light roast

Roasted to order in Amsterdam

Size

Preparation note (optional)

These are roasted light for filter. If you would like them roasted for espresso or an omni profile, please drop us a note here — we roast to order.

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Every Flying Frog coffee is available only while the lot lasts. Once it is gone, it is gone — we celebrate single harvests rather than permanent blends.

Producer: Shady Bayter
Farm: El Vergel Estate
Region: Huila, Tolima and Caldas
Country: Colombia
Elevation: Varies by microlot

It begins with selection: Caturra and Colombia cherries, blended to give a balanced and structured base rather than a single sharp note.

The coffee then goes through an anaerobic honey fermentation, enriched with red apple and lactobacillus cultures, for 48 to 72 hours in stainless steel bioreactors. The sealed environment allows precise microbial control — that control is what produces the rounded sweetness and the creamy texture.

After fermentation the coffee dries on patios for three to six days, then finishes in mechanical silos for another two to five days until the moisture is stable. It rests for twenty days in plastic bags lined with fique before it is hulled.

In the cup it is creamy and structured: roasted almonds, toasted caramel and toffee, with a smooth finish. The protocol is Shady's, run at Vergel; the cherries come from microlot producers across Tolima, Huila and Caldas, so the altitude varies with the lot.

Variety: Caturra + Colombia
Process: 48–72h anaerobic honey · red apple + lactobacillus · stainless-steel bioreactor
Roast: Light
Tasting notes: Roasted almonds · Toasted caramel · Toffee

Roasted light and developed gently — the sweetness is already built in by the fermentation, the roast only has to stay out of its way.

Omni roast — roasted to shine as filter and as espresso.

V60 — 16 g / 250 ml, 92 °C, medium grind, 2:30. Batch brew — 60 g / litre.

Roasted as a light Nordic-style omni roast — a profile built for filter, with a long, gentle caramelisation at a lower finishing temperature. It keeps the origin's acidity, clarity and aromatics intact, and it is dialed in for espresso just as happily.

You can also try other brewing methods — the omni roast leaves room to experiment.

Use a precise grinder and adjust to the cup. Each coffee may need a different setting.

The Brew Book — all brewing guidesHome Filter Brewing — V60 workshop in Amsterdam

Making coffee is an art at every stage. At the final stage, we collaborate with an artist on an original oil painting that subtly shares this coffee’s story. Its print on your bag is a small collectible; a share of every bag returns to the artist’s studio.

Meet the artist

Free Netherlands shipping from €40. Free EU shipping from €120. Shipping and taxes are confirmed at checkout.

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Frog Facts

48–72h anaerobic honey · red apple + lactobacillus · stainless-steel bioreactor — Sealed away from oxygen, the cherries ferment slowly and evenly — a controlled way to build layered, wine-like fruit.
Fermented with red apple and lactobacillus — the apple is in the tank, not just the name.
Twenty days of stabilisation in fique-lined bags before it leaves the farm.
A blend of two varieties, on purpose: Caturra for sweetness, Colombia for structure.

Cup-checked before it ships.

Only coffee that passes goes into bags. Batches that fall short are still good coffee — they go to NGOs and social organisations instead of the bin. How we check

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