Overview

The **Colombia Tropical Paradise Experimental Coffee** is an exotic, cutting-edge microlot, showcasing the latest innovations in Colombian coffee processing. This lot utilizes an **advanced anaerobic or co-fermentation** protocol, often involving specific yeasts or fruits added during the sealed fermentation stage to deliberately engineer a vibrant tropical profile. The resulting cup is intensely aromatic, clean, and wildly complex, defined by exotic notes of **passion fruit**, **pineapple**, **coconut**, and a hint of **rum** or sweet liqueur. With a juicy, vibrant acidity and a creamy body, this coffee is designed for the adventurous palate and excels as a flavor-bomb filter brew.

Origin, Varietal & Processing

Sourced from a forward-thinking farm in a high-altitude region like Huila or Quindio, the high-density Caturra or Geisha varietals are chosen for their flavor retention qualities.

The **Experimental Fermentation** is key:

1. **Anaerobic Sealed Fermentation:** Cherries are pulped or kept whole and placed into sealed tanks, purged of oxygen.
2. **Inoculation:** Specific flavor agents (e.g., concentrated tropical fruit pulp or custom yeast strains) are often added to guide the fermentation toward specific esters and flavors.
3. **Duration:** The fermentation is extended and temperature-controlled for $72$ to $120$ hours to build deep tropical complexity.
4. **Drying:** The beans are then finished using a controlled Honey or Washed method, with meticulous slow drying to lock in the volatile compounds.

This process creates the intense, clean, and pronounced fruit flavors that define the "Tropical Paradise" profile.

Taste Profile & Exoticism

The cup profile of the **Tropical Paradise** is explosive and intensely fruit-forward. The initial aroma is a complex tropical bouquet. The flavor is dominated by **passion fruit** and bright **pineapple**, followed by a creamy note often reminiscent of **coconut** or piña colada.

It possesses a **medium, creamy, and juicy body**. The acidity is **vibrant and malic/citric**, contributing to the overall exotic and refreshing feel. The finish often carries a complex, sweet linger reminiscent of **sweet rum** or liqueur. This coffee is highly dynamic and best enjoyed as a filter brew, allowing its layered tropical flavors to shine.

Quick Specs

• Flavour Notes: Passion Fruit, Pineapple, Coconut, Rum, Juicy Body
• Origin: Colombia (Huila/Quindio Region)
• Process: Advanced Anaerobic or Co-Fermentation
• Variety: Caturra, Castillo, or Geisha
• Roast Recommendation: Very Light to Light Filter Roast

Roast Profile Recommendations

A **Very Light to Light Filter Roast** is essential. These volatile tropical flavor compounds are highly sensitive to heat and will be muted by even a standard medium roast.

• Development: Minimal post-crack development (under 1:00 minute).
• Goal: Maximize the exotic aromatics and clean, bright fruit acidity.

Brew Guide — Unlocking the Cup

**Pour-Over (V60 / Hario Switch)**: Use a medium grind, 1:16 ratio. Water temp $90-92^{\circ} \text{C}$. Use slightly cooler water to manage the intensity of the acidity and prolong the fruity character.