BoJo Colombia Las Palmas Coconut Co-Ferment Coffee
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Coconut participates in the processing of this BoJo Colombian coffee rather than appearing only as an abstract tasting note. The established Las Palmas profile names producer Brayan Alvear, Pink Bourbon and Huila, with a light roast and medium body. Coconut, citrus, lemonade and tropical-fruit references describe the intended cup direction.
Coffee profile
| Roaster | BoJo Coffee Co |
|---|---|
| Origin | Huila, Colombia |
| Farm and producer | Las Palmas; Brayan Alvear |
| Variety | Pink Bourbon |
| Roast | Light |
| Processing | Natural plus co-fermentation |
| Store sizes | 10 oz, 2 lb or 5 lb |
Understand the treatment before judging the cup
The stored process description specifies 144 hours of anaerobic fermentation with dehydrated coconut and coconut water. It then describes 30 days of drying with lemon peel, using sun and mechanical methods, followed by 45 days of stabilization before milling. Those details distinguish this offering from an ordinary naturally fruity coffee.
For a first filter experiment, use 17 g coffee with 285 g water. Taste without milk or flavored syrup, comparing a warm sample with a cooler one. Adjust the grind gradually if the acidity feels sharp, and keep the coffee-to-water ratio recorded.
Is this a newly confirmed seasonal lot?
The exact coffee was not found in BoJo’s current catalog. This listing retains its documented product identity and processing history without claiming a new harvest or release date. Its size selector does not identify a grind choice, so confirm preparation format if that is essential to your brewer.
Explore BoJo Royalty light roast blend alongside our specialty coffees.
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