Cota Tropical Popsicle

COTA Tropical Popsicle Process Coffee

The Tropical Popsicle process is an innovative fruit-assisted fermentation method designed to create vibrant tropical fruit complexity while maintaining exceptional clarity, balance, and structure in the cup. The process begins with carefully selected coffee cherries that are depulped before entering fermentation tanks prepared with a custom fruit-based fermentation medium.

Inside the tanks, the coffee is combined with a specially crafted juice made from selected yeast cultures, passion fruit, and orange. This unique mixture initiates a controlled fermentation environment where fruit compounds and microbial activity gradually integrate with the coffee over time, enhancing the coffee's natural flavor characteristics rather than simply imparting superficial fruit notes.

The coffee undergoes a carefully monitored four-day fermentation period, allowing the interaction between the coffee, yeast, and fruit-derived compounds to develop a vibrant and expressive sensory profile. Throughout the process, pH levels are continuously measured and controlled to maintain optimal fermentation conditions, preventing excessive acidity or over-fermentation while preserving cup cleanliness and balance.

This precise approach results in a coffee distinguished by its bright tropical fruit character, layered sweetness, and refined complexity. The Tropical Popsicle process enhances the coffee's natural attributes while maintaining the structure, clarity, and consistency expected in premium specialty coffees.

About COTA Coffee

COTA Coffee is a Colombian coffee development company founded by Pla Misteli and Jean-Guillaume Misteli with the vision of bringing innovative, high-quality coffees to the global specialty coffee market. Rather than focusing solely on luxury offerings or record-breaking auction prices, COTA is dedicated to delivering exceptional quality, consistency, and value.

Through close collaboration with carefully selected coffee producers, COTA goes beyond traditional sourcing relationships. The company works directly alongside farmers to co-create unique processing methods, refine fermentation techniques, and develop distinctive flavor profiles tailored to the needs of specialty roasters and coffee professionals worldwide.

Innovation & Fermentation Expertise

Recognized as one of the early pioneers of intentionally processed coffees, COTA has played an important role in advancing fermentation-driven innovation within the specialty coffee industry. Their work combines scientific precision with creative experimentation to unlock new possibilities in flavor development.

COTA utilizes advanced processing techniques including selected yeast cultures, fruit-derived mostos, controlled fermentations, and customized drying protocols. Each processing profile is carefully designed to enhance the coffee's inherent characteristics while maintaining transparency, cleanliness, and balance in the final cup.

The result is a portfolio of coffees celebrated for their vibrant fruit expression, remarkable consistency, and refined complexity. Every lot reflects COTA's commitment to combining innovative post-harvest processing with the unique terroirs of Colombia, creating coffees that are both distinctive and approachable for specialty coffee enthusiasts around the world.