Colombia Las Palmas Tropical Splash

The fertile soil of San Adolfo, Huila, Colombia, nurtures Brayan Alvear's coffee farm. His passion for expertly fermented beans shines through in the Tropical Splash, a complex and refreshing cup brimming with citrus, coconut, lemonade, and tropical fruit flavours.

The Tropical Splash Co-Fermented process

The innovative process behind The Tropical Splash begins when the Pink Borbon coffee cherries are co-fermented anaerobically with dehydrated coconut and coconut water for 144 hours.  A 30-day sun-drying with lemon peel and a 45-day stabilisation period create a truly unique coffee, bursting with citrus, coconut, lemonade, and tropical fruit flavours.

Tasting: Creamy Coconut, Citrus Lemonade, Tropical Fruits.

Origin	Colombia
Region	Acevedo, Huila
Farm	Las Palmas
Farmer	Brayan Alvear
Varietal	Pink Borbon
Altitude	1650 masl
Proc. Method	Natural and Co-Fermented with Fruits
Roast Level	Medium-Light (Omni)