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Tropical Summer - Medium-Dark Roast, Colombia - 8 Ounce Whole Bean
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- Tropical Flavor Profile: Cocoa, tropical fruits, and caramel accompany bright yellow fruit notes in the cup.
- Extended Fermentation: Depulped cherries undergo approximately 170 hours of carefully monitored anaerobic fermentation.
- High-Altitude Coffee: Castillo, Caturra, and Bourbon varieties are grown at elevations above 6,500 feet.
EARTHBOUND ROAST & BREW LLC
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Tropical Summer is a Colombian whole bean coffee with an SCA score of 86 and flavors of cocoa, tropical fruits, and caramel. Developed by brothers Jonathan and Cristian Raigosa through Proyecto Renacer, the coffee is depulped and held in a mucilage-forward, honey-style state before an extended anaerobic fermentation of around 170 hours. The cooler temperatures of La Sierra help slow sugar breakdown during the carefully monitored fermentation. After washing, the process produces a bright, smooth cup with yellow fruit notes and a distinctly tropical character.
- SCA Score: 86
- Flavor: Cocoa, Tropical Fruits, Caramel
- Roast: Medium-Dark
- Origin: Colombia
- Variety: Castillo, Caturra, Bourbon +
- Grind: Whole Bean
- Altitude: 6500+ FT
- Process: 170-Hour Fermentation in Honey + Washed
- Ingredients: 100% Arabica Coffee
Tropical Summer is one of Proyecto Renacer's most distinctive fermentation styles, developed by brothers Jonathan and Cristian Raigosa. After picking, the cherries are depulped and held in a mucilage-forward, honey-style state before being transferred to a tank for an extended anaerobic fermentation of around 170 hours.
While that length of fermentation demands precision, the Raigosa brothers keep it tightly controlled through careful monitoring. The naturally cooler temperates of La Sierra work in their flavor, slowing sugar breakdown steadily and making the long fermentation both stable and deliberate.
The result is a bright, smooth coffee bursting with yellow fruit notes and a tropical character that feels like a getaway in every cup.
Description
Tropical Summer is a Colombian whole bean coffee with an SCA score of 86 and flavors of cocoa, tropical fruits, and caramel. Developed by brothers Jonathan and Cristian Raigosa through Proyecto Renacer, the coffee is depulped and held in a mucilage-forward, honey-style state before an extended anaerobic fermentation of around 170 hours. The cooler temperatures of La Sierra help slow sugar breakdown during the carefully monitored fermentation. After washing, the process produces a bright, smooth cup with yellow fruit notes and a distinctly tropical character.
- SCA Score: 86
- Flavor: Cocoa, Tropical Fruits, Caramel
- Roast: Medium-Dark
- Origin: Colombia
- Variety: Castillo, Caturra, Bourbon +
- Grind: Whole Bean
- Altitude: 6500+ FT
- Process: 170-Hour Fermentation in Honey + Washed
- Ingredients: 100% Arabica Coffee
Tropical Summer is one of Proyecto Renacer's most distinctive fermentation styles, developed by brothers Jonathan and Cristian Raigosa. After picking, the cherries are depulped and held in a mucilage-forward, honey-style state before being transferred to a tank for an extended anaerobic fermentation of around 170 hours.
While that length of fermentation demands precision, the Raigosa brothers keep it tightly controlled through careful monitoring. The naturally cooler temperates of La Sierra work in their flavor, slowing sugar breakdown steadily and making the long fermentation both stable and deliberate.
The result is a bright, smooth coffee bursting with yellow fruit notes and a tropical character that feels like a getaway in every cup.