This coffee reminds me of a pina colada on a summers day relaxing by the beach having a sweet and dessert like coffee. As soon as you open the bag you're welcomed by warm smells of delicious milky coffee with a light hint of coconut and fruit. Its an amazing brew as a filter or as espresso.

Co-fermentation process:

The innovative method behind The Tropical Splash begins with the careful selection of Pink Bourbon cherries, which are then co-fermented with dehydrated coconut and coconut water. This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse into the beans.

After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process.

Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before milling. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits.

Tropical Splash Co-Ferment

Coffee Terroir

• Origin: Colombia
• Region: Huila
  
• Farm: Various Farms
• Producer: Producers from Tolima//Huila//Caldas
• Varietal: Pink Bourbon
• Process: Natural Anaerobic + Coconut Co-ferment/Yeast Innoculation
• Altitude: 1750M
  

Transparency

Importer: Forest Bean 
We Paid (Green Cost): $17.94/lb