Coconut Float- Limited Edition microlot, Co-Fermented with Real Coconut.
Roasterās Special focuses on exceptional flavour and drinkability, while our Innovation Series explores innovative processing methods that push the boundaries of how coffee can tasteĀ through science, control, and experimentation ā where processing becomes the primary driver of flavour.
Region: Caldas Colombia
Variety: Pink Bourbon Cultivar
Elevation: 1700 Masl
Processing:Ā Ā Coconut Co-Ferment
Roast profile: Light
Flavour notes: Coconut, Sweet Berries & Citrus Fruits
Acidity: Medium
Body: Silky
Tasting experience:Ā
Right away, youāll notice smooth coconut, more like fresh coconut milk than artificial sweetness. Itās creamy and soft, but still bright enough to feel refreshing. The medium acidity gives it a gentle citrus lift, kind of like squeezing a bit of orange over berries and cream.
As espresso, itās rich and rounded with sweet coconut and berry notes upfront. Add milk and it turns into something that honestly tastes like a coconut milkshake with a splash of berry syrup ā creamy, slightly fruity, and super easy to enjoy.
As a pourover, it feels lighter but still silky. Coconut leads the way, followed by sweet berries and a clean citrus finish that keeps it from feeling heavy. The co-fermentation, fed with dehydrated coconut and panela or molasses, adds a natural sweetness that feels built-in rather than sugary.
The body is smooth and silky, the acidity is balanced and friendly, and the finish is clean with lingering coconut and soft fruit.
Itās the kind of coffee that feels fun and familiar, like a coconut float on a warm day, but still bright and structured enough to keep you coming back for another sip.
Farm Information
Situated in the hills of ChinchinĆ”, in Colombiaās Caldas region, this family-run estate cultivates classic varieties including Bourbon, Pink Bourbon, SL28, and Typica. The focus here goes beyond traditional cultivation ā each variety is nurtured not only for its inherent character, but for how it can interact with carefully guided microbiology inspired by the fruits naturally present on and around the farm.
For the Washed Coconut Co-Ferment, the process begins with the intentional creation of a fermentation culture. A mother culture is first developed using microorganisms such as lactobacillus and saccharomyces cerevisiae, forming a stable and controlled base for flavour development.
From this foundation, 80 litres of the culture are separated and fed dehydrated coconut along with a natural sweetener such as panela or molasses. The dehydrated coconut infuses the culture with its distinct aromatic compounds, while the sweetener fuels microbial activity and raises the sugar concentration to support a more dynamic fermentation.
The result is a carefully managed co-fermentation designed to enhance sweetness, texture, and tropical depth ā all while preserving the clarity and structure of a washed profile.
Dialing In with Water Minerals (Lotus Water Kit)
Fine-tuning your water can dramatically elevate this coffeeās fruit complexity and clarity:
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Magnesium (MgĀ²āŗ) ā We did not feel like this helped much with the pourover coffee, feel free to disagree with us.Ā
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Calcium Chloride (CaĀ²āŗ) ā We did not feel like this helped much with the pourover coffee, feel free to disagree with us.Ā
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Potassium Bicarbonate (Kāŗ) ā Adds a slight, refreshing sharpness to the end of the drink
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Sodium Bicarbonate (Naāŗ) ā Reduces harshness and bitterness, but use sparingly. In excess, it can flatten the cupĀ
Check Lotus Kit here.
Packaging
Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness.
