colombia coffee
Colombia — Club Tropicana — 96H Co-Fermentation
by five ways coffee roasters · amsterdam, netherlands
you'll taste tropical fruit before honey. this is colombia — club tropicana — 96h co-fermentation, an anaerobic colombia from five ways coffee roasters.
tropical fruithoneyhoneycomb
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- pink bourbon, bourbon
- status
- in stock
this colombian coffee from huila is made from pink bourbon and bourbon varietals, processed through a 96-hour anaerobic co-fermentation. that extended, oxygen-free fermentation is what pushes the cup toward tropical fruit, honey, and honeycomb, making it sweeter and more expressive than a washed coffee from the same region. five ways coffee roasters sourced and roasted it. because the fermentation adds complexity, it rewards brew methods that give you control over extraction, such as pour-over or french press, where you can dial in temperature and ratio to let the fruit and honey notes come through without tipping into muddiness.
common questions
What does Colombia — Club Tropicana — 96H Co-Fermentation taste like?
expect tropical fruit alongside honey and honeycomb sweetness, characteristics shaped by the 96-hour anaerobic co-fermentation process. the pink bourbon and bourbon varietals grown in huila provide the underlying structure for those flavours.
How is Colombia — Club Tropicana — 96H Co-Fermentation grown and processed?
the coffee is grown in the huila region of colombia using pink bourbon and bourbon varietals, then processed anaerobically with a 96-hour co-fermentation, meaning the cherry ferments in a low-oxygen environment for an extended period before drying.
How should I brew Colombia — Club Tropicana — 96H Co-Fermentation?
a controlled brew method like pour-over suits this coffee well, giving you the precision to highlight the tropical fruit and honey notes without over-extracting the fermentation character. keep your water temperature consistent and adjust your grind to taste, as the anaerobic process can make it more sensitive to extraction variables than a standard washed coffee.
about five ways coffee roasters
when you need somewhere that doesn't feel like performance art, five ways coffee roasters on boerhaaveplein delivers exactly that. this is where amsterdam locals come for coffee that takes itself seriously without making a show of it. the space attracts people who know the difference between good coffee and coffee that just looks good. you'll find yourself among folks who appreciate precision without pretense. the roasters here have built something genuinely respected in a city where independent coffee shops face constant pressure from tourist-focused spots. they focus on what matters: beans roasted with intention, drinks prepared with skill, and an atmosphere that doesn't try too hard. the kind of place where you can settle in with work or meet a friend without feeling rushed. their cortado hits exactly right on those crisp amsterdam mornings.
all coffee from five ways coffee roastersamsterdam, netherlands
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