




Tropical Splash - Co-Ferment *Roasted 12/1*
The co-ferment coffee starts with Pink Bourbon cherries grown in San Agustín, Huila, Colombia. The cherries are fermented anaerobically with dehydrated coconut and coconut water. After 144 hours in sealed tanks, the coffee is sun-dried with lemon peel for 30 days.
We blend this with our washed process Ethiopia Yirgacheffe Kochere to balance the intensity. The result is a coffee that will take your mind straight to the beach with aromas and flavors of coconut, pineapple, citrus, lemon and mango.
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