This is one of four very exciting fruit infused/co-fermented coffees sourced through Forest Coffee. 3 of them processed at El Vergel Estate by the Bayter brothers, 1 processed by a close partner, Huver Castillo.
This particular lot was sourced from various partnering farmers across Huila, Tolima and Caldas before being transported to El Vergel Estate for processing.
The innovative method behind The Tropical Splash begins with the careful selection of Pink Borbon cherries, which are then co-fermented with yeast & coconut flavors. This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse into the beans.
After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process. Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before milling.
