Tropical Summer is unlike any Colombian coffee you've tasted. Born from a 170-hour honey fermentation process inspired by the early stages of wine production, this light-medium roast delivers a uniquely fruity, complex cup that pushes the boundaries of what Colombian coffee can be.
Each coffee cherry is hand-harvested at peak ripeness — overripe beans removed by hand — then pulped and fermented for 170 hours in carefully controlled conditions. The result is a vibrant explosion of tropical fruit, floral honey, and crisp acidity that lingers long after the last sip.
