Pineapple - Colombia Huila Bourbone Finca La Soledad (GREEN)

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Pineapple - Colombia Huila Bourbone Finca La Soledad

Cup Profile

Tasting Notes: Coconut • Pineapple • Piña Colada

Make sure to smell these beans!

A tropical dessert in a coffee cup! This vibrant Bourbon from Finca La Soledad in Colombia's Huila region brings an incredibly sweet, creamy, and fruit-forward experience.

Right from the aroma, we're getting serious Dole Whip vibes, with waves of sweet coconut, juicy pineapple, and a rich, candy-like sweetness. In the cup, think piña colada, pineapple rum cake, and even a touch of Almond Joy. The coconut really steals the show, delivering a lush, creamy sweetness, while the pineapple adds a playful tropical twist.

Sweet, tropical, and wonderfully unique. This is one of those coffees that makes you stop and wonder how a coffee bean can taste like a tropical vacation.

PERSONAL NOTE:

This is a powerful bean. If you are getting too funky flavors you need to roast this very very light. Dropping as soon as you hear first cracks would help bring this funk down if your having that issue. We use this bean in our coconut blend at a 20% blend and its still strong.

We only have about 100 lbs left

About: Kawa here:

Origin: Colombia
Region: Acevedo, Huila
Farm: La Soledad + La Floresta
Farmer: Mario Fernando Gomez
Varietal: Bourbon
Processing: "Washed"

From Mario: "Culturing is one of the fermentation methods used by fermentists in other foods, in which a starter base rich in microorganisms is used to transform another product. At Fincas La Soledad and La Floresta, we have applied this technique to the fermentation of our coffee through a process known as culturing, where we prepare starter cultures and then mix them with the coffee during fermentation. Additionally, we use mosto —the liquid resulting from previous fermentations—as part of the process to enrich the microbiota and add greater complexity to the coffee’s sensory profile."

RESTING RECOMMENDATIONS:

7-20 days pour over 15 + days on espresso. Due to the nature of the processing of this coffee we are enjoying this one early. We suggest to dive in early to try it and taste the changes as it rest.

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