Tropical Splash

A vibrant, high‑definition Tropical Co-Fermented Coffee crafted by the innovative producer Brayan Alvear at Las Palmas in Acevedo, Huila. Tropical Splash is one of Brayan’s most ambitious creations — a refreshing, fruit‑driven Pink Bourbon that tastes like a chilled summer infusion, bursting with creamy coconut, zesty lemonade and lush tropical fruit.

This is experimental processing at its most elegant: clean, bright, complex and irresistibly refreshing.

The Innovation of Brayan Alvear: A Tropical Breakthrough

Grown in the fertile volcanic soils of San Adolfo, this microlot showcases Brayan’s commitment to pushing the boundaries of co‑fermentation. Tropical Splash is the result of months of controlled processing, precision and patience — a true breakthrough in flavour development.

Read more about Brayan's farm here.

144‑Hour Coconut & Lemon Peel Co‑Fermentation

This is one of the most intensive and flavour‑forward protocols in our entire collection:

- 144‑Hour Anaerobic Coconut Infusion Hand‑picked Pink Bourbon cherries ferment in sealed tanks with dehydrated coconut and coconut water, allowing the beans to absorb creamy, tropical esters at a molecular level.

- 30‑Day Sun Drying with Lemon Peel After fermentation, the coffee dries for 30 days in the sun. During this stage, lemon peel is added to impart a sparkling, citrus‑lemonade brightness.

- 45‑Day Stabilisation A slow, controlled resting period ensures the coconut and citrus flavours integrate seamlessly, resulting in a clean, polished cup.

The result is a flavour profile that is tropical, refreshing and remarkably refined for a co‑fermented lot.

- Creamy Coconut – Lush, silky and tropical

- Citrus Lemonade – Bright, zesty and sparkling

- Tropical Fruits – Pineapple, mango and sweet summer fruit

- Character: Clean, elegant and high‑definition with a smooth, refreshing finish

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Origin: Colombia

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Region: Acevedo, Huila

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Farm: Las Palmas

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Producer: Brayan Alvear

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Varietal: Pink Bourbon (Pink Borbon)

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Altitude: 1650 MASL

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Processing Method: Natural + Coconut & Lemon Co-Ferment

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Roast Level: Medium-Light (Omni-Roast)

Filter (V60 / Chemex / Batch Brew)

- Dose: 18g (medium‑fine)

- Yield: 260ml

- Time: 2:30

Espresso

- Dose: 22g

- Yield: 45ml

- Time: 28–32 seconds

Loring Precision Roasting

Crafted on our Loring roaster in West Melbourne, using clean‑air technology for consistent, flavour‑driven profiles. Fresh coffee roasted in Ravenhall and delivered to your door.