This expressive Pink Bourbon brings together coffee from smallholder producers across Huila, Tolima and Caldas, before being processed by Elias and Shady Bayter and the team at El Vergel Estate in Tolima. This lot forms part of Forest Coffee's Innovation series — a collection exploring unconventional fermentation and processing techniques to create distinctive and highly expressive flavour profiles. The process begins with the careful selection of ripe Pink Bourbon cherries. Once selected, the whole cherries are placed into sealed plastic tanks with yeast and coconut flavouring, where they undergo an extended 144-hour anaerobic co-fermentation. Over six days, the controlled fermentation allows the added coconut character to integrate with the fruit, sugars and naturally occurring compounds within the coffee cherry, building the intensely tropical profile that defines this lot. Following fermentation, the cherries are dried in whole fruit for approximately 30 days. During this stage, lemon peel is incorporated into the drying beds, contributing an additional layer of bright citrus character. A combination of sun and mechanical drying is used to carefully manage moisture throughout the extended drying period. Once drying is complete, the coffee is placed into GrainPro bags and rested for approximately 45 days. This extended stabilisation period allows moisture within the seed to equalise before the coffee is milled and prepared for export. This is an unapologetically expressive co-ferment. Coconut is immediately recognisable, accompanied by lemonade-like citrus, tropical fruit and a distinctly creamy character. For roasters wanting to explore the more experimental side of contemporary coffee processing, Tropical Splash offers a particularly fun and distinctive raw material to work with — intensely aromatic, tropical and unlike a conventionally processed Pink Bourbon. Expected flavour profile: Coconut, lemonade, citrus, tropical fruits.