Pink Bourbon & Purple Caturra · Acevedo, Huila
Colombia · Acevedo, Huila · 1,750 masl · Claudia and Rodrigo Sanchez
Anaerobic fusion and extended natural co-ferment, 184 hr. A Lactobacillus and Saccharomyces cerevisiae culture lifted with fresh coconut, molasses and pineapple, temperature, Brix and pH held to target throughout.
Piña Colada is a loud one, and it is meant to be. A 184-hour co-ferment with coconut, molasses and pineapple has layered candied yuzu and pineapple cream over a vanilla and white-chocolate base, with a soft coconut finish. There is a lot going on, so the brewing job is separation, keeping every layer distinct.
That is why it is on the V60. The cone's clean, fast flow holds the bright tropical top clear while the coconut and vanilla fill in underneath, instead of blurring into one sweet wash. This much ferment runs hot, so keep the heat in check. Sort your roast age, your water and your grind, get clear on the cup you are chasing, then brew.
Magnesium 18, bicarbonate 8 (the lowest we tested), chloride 62. The magnesium lifts the pineapple and yuzu, the low bicarbonate keeps the tropical top sparkling, and the chloride holds the coconut cream and vanilla body this co-ferment is built on.
Loud, layered and tropical. Pineapple cream and candied yuzu up top, a vanilla and white-chocolate middle, and a soft coconut finish that defines as it cools. The process should layer, not blur, so keep it clean. If it turns boozy or washes into one sweet note, drop the temperature before you touch the grind.