What is the #1 most consumed Tropical fruit in the world? No, it’s not pineapples, or bananas. It’s actually a trick question. This fruit is coffee. Coffee? Yup!
It’s funny because coffee beans are not beans at all, they are just dried, fermented, and roasted seeds from the coffee fruit. Since most of our Tropifruiters love coffee and wanted a direct connection to the source, after trying many beans, regions, and variants, we found one that we think you’ll never forget.
For starters, it’s single-origin, which means that like wine, you can capture the terroir of the region. What are these fancy words we are using? I know, we've come a long way... The terroir is the flavor imparted into the coffee by the environment in which it is grown, such as the richness and composition of the soil, the altitude and the regional climate.
On a Q Grader Scale
Medellín, Colombia
Coffee Bean Variety
This coffee is a medium roast, roasted in very small batches. The flavor is bold with an incredible aroma. They are whole beans that you can grind to your preference and brew using your preferred method. Big coffee chains roast the heck out of coffee beans because doing so hides a lot of mistakes. That’s why it’s hard to achieve a medium roast that’s small batch and even, where you see all the coffee beans of the same beautiful light brown color.
This is the oldest and most traditional way of fermenting coffee but not the most common these days. Using this method, the farmers dry the ripe coffee without removing the fruit pulp or skin. This allows it to ferment using the yeast that's naturally contained within the skin and the coffee cherry, infusing the seeds with all the natural flavors that supercharge the taste.
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