The farm where Tropical Splash lots are produced is called Finca Las Palmas. It is not just a traditional coffee farm, but a cutting-edge experimental laboratory that is currently making waves on the global specialty coffee scene and supplying beans for barista championship competitions.
It is managed by Brayan Alvear, a bright representative of the new, fourth generation of Colombian coffee farmers. Brayan began learning the secrets of coffee growing from his father but decided to completely change the approach. Instead of classic washed processing, he focused on microbiology, biochemistry, and the pursuit of new flavor profiles.
Unlike simpler varieties, a premium cultivar is used for Tropical Splash: Pink Bourbon. This variety naturally possesses high sweetness and a floral-fruity aroma, making it the perfect canvas for tropical experiments. The coffee grows at an altitude of approximately 1,650 meters.
The production process for this lot takes over two months and includes meticulous, precision steps:
- Anaerobic Co-fermentation (144 hours): Ripe Pink Bourbon cherries are placed in sealed plastic tanks with no oxygen access. Dehydrated coconut pulp and natural coconut water are added to the mix. Over the course of 6 days, bacteria break down the sugars, causing the porous beans to absorb a dense, creamy coconut aroma.
- Drying with a Secret (30 days): After fermentation, the cherries are sent to sun-dry for 30 days, mixed with lemon zest. This counterbalances the heavy sweetness of the coconut, adding a sparkling acidity and a "lemonade-style" finish to the lot.
- Stabilization (45 days): The dried beans "rest" for a month and a half in GrainPro bags so that the flavor becomes balanced and remains consistent from bag to bag.
Website photos sourced from: moonwakecoffeeroasters.com, sucafina.com, touton-specialty-coffee.com.