TROPICAL SPLASH

CATEGORY 
Innovation
VARIETY 
Pink Borbon
PROCESS 
Natural + Co-Fermented with fruits
ALTITUDE 
1.650 MT


FARM  
Las Palmas
REGION
Huila
MUNICIPALITY  
Acevedo
PROFILE
Citrus, Coconut, Lemonade & Creamy texture with tropical fruits
HISTORY: 
Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan's roots run deep in this caffeine-rich soil. It's like the land itself whispered its secrets to him, shaping his destiny. From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops' after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan's on a quest to share their prized coffee cherries with the world. It's no easy feat, but they're up for the challenge. And that's where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan's beans get the royal treatment, resulting in flavor profiles that'll knock your socks off. His dream? Simple yet mighty: to spread the rich, bold taste of San Adolfo Huila's finest brews far and wide. So keep those mugs ready, folks – Brayan's brewing up something special!
PROCESS DESCRIPTION: 
This natural co-fermented process is a tropical splash, as the name suggests. This innovative process is done with Pink Borbon, mixed with tropical fruits and lemon to generate an outstanding profile. It involves 144 hours of anaerobic fermentation with the dehydrated tropical fruits. Afterwards, the coffee is sun-dried for 30 days, both under the sun and mechanically, with a mix of lemon peel to induce a gentle citric note. Finally, it is stabilized for 45 days before milling.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK

LOOKING FOR MORE OPTIONS?