Colombia — Club Tropicana — 96H Co-Fermentation

this colombia comes from huila, a high-altitude region known for producing expressive lots. five ways coffee roasters sourced pink bourbon and bourbon varieties, then processed the coffee using a 96-hour anaerobic co-fermentation, a method that controls oxygen exposure over an extended period to amplify fruit-forward character. the result is a cup built around tropical fruit, honey, and honeycomb, with the long fermentation pushing sweetness and complexity well beyond a standard washed or natural. it suits brewing methods that preserve clarity and sweetness, so a filter approach, pour over or aeropress at a lower temperature, will let those fermentation-driven flavours come through without muddying the cup.