Pina Colada

The innovative method behind The Tropical Splash begins with the careful selection of Pink Bourbon cherries, which are then co-fermented with desiccated coconut and coconut water. This fermentation takes place anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse the beans.
After fermentation, the coffee is sun-dried for 30 days with lemon peel to give it a distinctive lemony finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun-drying and mechanical drying methods, ensuring a consistent and thorough drying process.
Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before being ground. The result of this careful process is a coffee with a unique flavor profile with citrus, coconut, lemonade and a creamy texture with tropical fruits.