Colombia - Las Palmas - Tropical Splash
If you’re a fan of co-fermented coffees, you have to try this one! It’s what tropical coffee dreams are made of! Producer Brayan Alvear is a native to Huila, Colombia where he has spent is whole life around specialty coffee production. Now he leads the way innovative co-fermenting techniques.
This Tropical Splash coffee is the perfect example of the amazing co-ferments that are coming from Las Palmas.
We are so excited to announce this coffee scored a 92 on Coffee Review! “A uniquely composed juxtaposition of sweet and spicy notes, with fruit punch at the top (remember Hi-C) and forestry oak at the bottom.” --Kenneth Davids, Coffee Review, May 2025.
You can read their full review here!
Notes from the importer:
The innovative method behind The Tropical Splash begins with the careful selection of Pink Borbon cherries, which are then co-fermented with dehydrated coconut and coconut water. 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. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits.
If you’re a fan of co-fermented coffees, you have to try this one! It’s what tropical coffee dreams are made of! Producer Brayan Alvear is a native to Huila, Colombia where he has spent is whole life around specialty coffee production. Now he leads the way innovative co-fermenting techniques.
This Tropical Splash coffee is the perfect example of the amazing co-ferments that are coming from Las Palmas.
We are so excited to announce this coffee scored a 92 on Coffee Review! “A uniquely composed juxtaposition of sweet and spicy notes, with fruit punch at the top (remember Hi-C) and forestry oak at the bottom.” --Kenneth Davids, Coffee Review, May 2025.
You can read their full review here!
Notes from the importer:
The innovative method behind The Tropical Splash begins with the careful selection of Pink Borbon cherries, which are then co-fermented with dehydrated coconut and coconut water. 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. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits.
If you’re a fan of co-fermented coffees, you have to try this one! It’s what tropical coffee dreams are made of! Producer Brayan Alvear is a native to Huila, Colombia where he has spent is whole life around specialty coffee production. Now he leads the way innovative co-fermenting techniques.
This Tropical Splash coffee is the perfect example of the amazing co-ferments that are coming from Las Palmas.
We are so excited to announce this coffee scored a 92 on Coffee Review! “A uniquely composed juxtaposition of sweet and spicy notes, with fruit punch at the top (remember Hi-C) and forestry oak at the bottom.” --Kenneth Davids, Coffee Review, May 2025.
You can read their full review here!
Notes from the importer:
The innovative method behind The Tropical Splash begins with the careful selection of Pink Borbon cherries, which are then co-fermented with dehydrated coconut and coconut water. 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. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits.
8 oz/ 227 g
Farmer: Brayan Alvear
Elevation: 1650 masl
Varietal: Pink Borbon
Processing Methods: Natural & Co-Fermented
Roast: Light
Tasting Notes: Coconut, Tropical Fruits, Creamy, Citrus
