NANA KONG

First there was Be Nana. Then came Bananaholic.

Apparently, we still weren’t done with bananas.

Meet NANA KONG — our wildest banana chapter yet.

This coffee comes from Jairo Arcila at Santa Monica in Quindío, Colombia, where a Castillo lot undergoes a 72-hour dry anaerobic fermentation with the pulp on. During fermentation, ripe banana and wine yeast are introduced. The coffee is then pulped and placed on raised beds to dry, with ripe bananas placed among the coffee until the ideal moisture content is reached.

For NANA KONG, we let the process do the talking. Banana leads with a ripe tropical character, Vanilla brings a softer, smoother layer, and Chocolate adds depth with a rich, velvety finish.

There’s plenty going on here, but underneath all that character is a beautifully smooth and balanced cup. NANA KONG works beautifully across both filter and espresso — filter highlights its ripe banana and vanilla character, while espresso brings forward the creamy sweetness and velvety chocolate.

Be Nana started it. Bananaholic made it an obsession. NANA KONG took over.

From the first sip, Banana takes the lead with a ripe tropical character that stays at the heart of the cup.

As it opens, Vanilla brings a softer, smoother dimension before Chocolate settles underneath with deeper cocoa richness and a lingering velvety finish. The fermentation adds intensity and complexity while keeping the profile balanced and surprisingly easy to drink.

Banana leads. Vanilla smooths it out. Chocolate brings it home.

NANA KONG has entered the room.

Origin | Quindío, Colombia
Process | Honey + Wine Yeast + Banana Co-Ferment
Sweetness | High
Acidity | Medium
Body | Medium – Full