Colombia Pina Colada Special Reserve Lot

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Piña Colada — Colombia (Acevedo, Huila)
Playful and irresistible, this high-elevation Huila lot tastes like pineapple cream and candied yuzu draped in vanilla and white chocolate, with a soft coconut echo on the finish. Built via extended, guided fermentation and slow drying, it’s a tropical showcase for fans of expressive Colombian specialty coffee and cafés seeking a signature filter that photographs—and sells—beautifully.

Why It Pops
Selective handpicking → controlled fermentation with tight temperature/pH windows → slow, even drying. The approach nudges ester development (those “pineapple-y” aromatics) while guarding cleanliness. The cup stays bright, layered and confectionary without tipping into cloying sweetness.

Flavor & Structure
Opening: piña gelato and vanilla pod creaminess. Mid-palate: yuzu sparkle and white-chocolate glide. Finish: tidy coconut and a lingering citrus-vanilla perfume. It’s juicy yet composed—a dessert-leaning filter with real brewing range.

Brewing Recommendations
V60: 15 g → 240 g at 93 °C, medium. Bloom 30 s (40 g), then two equal pours. 2:45–3:00 for tropical lift with body.
AeroPress (over ice): 15 g → 200 g at 92 °C, 2-min steep, gentle press; pour over fresh cubes for an instant iced specialty coffee with candy-fruit aroma.
Espresso (adventurous): 18 g in → 45 g out in 28–32 s at 93 °C. For tighter, sweeter shots, cut to 40 g and drop to 92 °C.

Serving & Pairing
Coconut macaroons, passion-fruit cheesecake, vanilla sablés. For a café special: 80% dairy or oat + 20% coconut milk over ice, lime-zest garnish—zero syrups, maximum tropical energy.

Who Will Love It
Drinkers exploring experimental fermentation coffee, home brewers who want a weekend showpiece, and baristas building seasonal menus with a crowd-pleasing, fruit-forward anchor.