This is the Stitch Coffee Isshu-kan Coffee Drip Bags Lollipop Box, which featured drip coffee bags naturally infused with fruit flavours through an anaerobic fermentation process that reduced the coffee’s exposure to oxygen by placing leaving coffee cherries with their pulp in an enclosed container with fruit pieces such as strawberry or peach.

Each box contained 10 coffee drip bags: 2 red fruit envelopes, 2 strawberry envelopes, 2 banana envelopes, 2 peach envelopes, and 2 naranjilla envelopes.

The coffees were produced by Felipe Arcila using Colombian coffee beans from the regions Pijao and Quindio, specifically the Castillo varietal at an altitude of 1,700-1,900 MASL.

Preparation involved placing the drip bag over a mug and pouring 200 mL of hot water, including the bloom (30 mL), then steeping for 2-3 minutes.

Strawberry underwent anaerobic fermentation with wine yeast and strawberry and was described as having tasting notes of dehydrated strawberry, rooibos tea and raisin.

This one had a fruity aroma akin to berry-flavoured dark chocolate. Upon tasting, the strawberry notes came through with a creamy kiwi-like flavour at the back of each sip that was well-balanced by the roasted notes of the coffee, yet unlike the passionfruit and peach, a sharp bitterness emerged towards the finish and further reinforced the berry-flavoured dark chocolate first picked up in the aroma.

Red Fruits underwent anaerobic fermentation with wine yeast and ripe red fruits. It was described as having tasting notes of raspberry, strawberry and sugar.

The red fruit aroma hinted at a sweet berry-like fragrance, translating into a rich, balanced taste on the palate. The prominent notes of strawberry delivered a sweet-tart flavour akin to strawberry jam, making this coffee stand out as one of the most enjoyable options in the range.

Bananas underwent anaerobic fermentation with wine yeast and banana. It was described as having tasting notes of ripe banana, vanilla and milk chocolate.

The aroma of the banana was more potent than its taste. Yet, the flavour of ripe banana was unmistakable, reminiscent of creamy banana-flavoured milk, complemented by coffee notes recalling chocolate. The combination created a flavour akin to a banana dipped in dark chocolate, which was highly enjoyable. There was a subtle acidity that enhanced the fruity banana flavour, with bitterness kept to a minimum.

Peach underwent anaerobic fermentation with wine yeast and peach, which was a change from the previous version that used tartaric acid. It was described as having tasting notes of peach gummy, stone fruit and sugarcane.

The coffee started with a distinct acidity reminiscent of stonefruit, transitioning into a sweet-tart body with minimal bitterness. Overall, it resembled a naturally flavoured peach black tea, similar to the one from the previous year.

Naranjilla underwent anaerobic fermentation with tataric acid and naranjilla, a tropical fruit from northwestern South America with a citrus flavour, akin to a combination of rhubarb and lime. It was described as having tasting notes of sweet naranjilla, green grapes and lime.

The coffee had a tropical aroma. Each sip began with a citrusy or rhubarb-like sourness, followed by a subtle hint of refreshing bitterness akin to chinotto. This acidity gradually receded, leading to a slightly woody finish. The unexpected freshness of the acidity provided a unique twist compared to the typical acidity of dark or red fruits often found in coffees.

In general, these flavoured drip coffees introduced an intriguing fruity aspect that enhanced the coffee base. However, they are better suited for those who appreciate acidity in their coffee.

This Stitch Coffee Isshu-kan Coffee Drips Bags Lollipop Box contained 11 g x 10 bags. It was produced in Australia and purchased in Sydney, Australia in 2023.