Sweet, tropical, and with a creamier, dessert-like character—that’s this Colombian coffee from the Amsterdam roastery Friedhats. In the cup, cocoa, tropical fruit, and vanilla come together, giving the coffee a full-bodied, distinctive, and pleasantly sweet character. The cocoa provides a rounder, chocolatey base; the tropical fruit adds juiciness and a ripe, fruity character; while the vanilla softens the entire profile, shifting it toward a smoother, sweetly spiced note. Thanks to the omni roast, it’s suitable for both filter brews—where the fruitiness and juiciness can really shine—and for a more modern espresso with pronounced sweetness and a fuller body.
The coffee comes from Colombia, specifically the Huila region and the Acevedo area. It was grown on the Finca Villa Betulia farm at an elevation of 1,450 meters above sea level and is of the Pink Bourbon variety. This variety is popular for its sweetness, complexity, and ability to produce very distinctive, layered profiles that respond well even to more intense processing. In this case, its fruity potential blends with a subtle chocolate sweetness and a delicate hint of vanilla. The importer of this coffee is Cafe Imports.
The beans were processed using the anaerobic natural method. This means the coffee underwent natural processing, in which the cherries are dried whole, combined with fermentation in an environment with limited oxygen access. This process often accentuates sweetness, body, and more intense fruity notes, which in this lot aligns well with the profile of cocoa, tropical fruit, and vanilla. The result is a coffee with a more distinctive character that tastes not only fruity but also creamy and dessert-like. When brewed as a pour-over, it offers a juicier and more aromatic cup, while as an espresso, it can evoke a sweet tropical dessert with a cocoa base.
- Elevation: 1,450 m above sea level