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. Read more about Brayan's farm here . 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) Brew Guide Filter Dose: 18g Yield: 260ml Time: 2:30 mins Espresso Dose: 22g Yield: 45ml Time: 28-32secs
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