Tropical Splash

A vibrant tropical coffee fermentation showcasing Pink Borbon innovation, processed at El Vergel Estate/

Tropical Splash is an expressive examples of fermented coffee, combining coconut flavour, citrus and bright tropical fruit character through a meticulous multi‑stage fermentation. The result is a creamy, refreshing cup with a lemonade‑like lift and a distinctive tropical finish.

The Tropical Co‑Ferment Process

144‑Hour Anaerobic Fermentation Pink Borbon cherries from producers across Tolima, Huila and Caldas are fermented anaerobically with yeast and coconut flavours for 144 hours. This step builds the core tropical esters that define this tropical coffee fermentation profile.

Sun‑Drying with Lemon Peel After fermentation, the coffee is sun‑dried for 30 days with lemon peel, infusing a bright citrus edge and a refreshing lemonade‑like acidity. The coffee and lemon peel are dried together on raised beds using both sun and mechanical drying to ensure consistency.

45‑Day Stabilisation A final stabilisation period in GrainPro bags allows the tropical aromatics to integrate fully, creating a smooth, creamy and fruit‑forward cup.

Expect a lively, fruit‑driven profile with coconut sweetness, bright citrus, and a silky mouthfeel — a standout example of modern coffee fermentation.

Origin: Colombia

Farm: El Vergel Estate

Farmer: Producers from Tolima, Huila & Caldas

Varietal: Pink Borbon

Altitude: 1,750 MASL

Processing Method: Yeast & Coconut Flavour Fermentation

Roast Level: Medium-Light (Omni-Roast)

To allow the complex anaerobic fermentation to truly shine, we recommend the following precision parameters:

Filter (V60 / Chemex / Batch Brew)

Dose: 20g

Yield: 300ml

Time: 3:15 minutes

Espresso

Dose: 24g

Yield: 45ml

Time: 29–33 seconds