Coconut Pavlova
£12.50+
Tasting Notes
Coconut Pavlova
Origin
Quebraditas, Huila, Colombia
Process
Coconut Co-Ferment
Varietal
Caturra
Details
The third coffee in our run with Edinson Argote and Luz Angela Rojas at Quebraditas, and another one that’s stopped us in our tracks. There’s a particular kind of magic in what this pair does, years of patient, curious work coaxing flavours out of coffee. Coconuts are introduced during fermentation, and alongside the coffee’s own outer cherry they develop a soft, creamy sweetness that sits somewhere between dessert and daydream.
The flavour is coconut, clear, sweet, and a little tropical, but it’s the texture that lingers. Full, coating, and indulgent. A luxurious mouthfeel that wraps around every sip, richness and weight leading the way. Pavlova, through and through.
Brewed hot, it’s coconut cream… comforting, rounded, the sort of cup you wrap both hands around. But pour it over ice and something shifts. It opens up, turns silky and bright, the sweetness stretching out long and cool. It’s the kind of thing you make a jug of on a slow summer morning and find yourself still thinking about hours later.
Some coffees are a quick pleasure. This one asks you to sit with it a while.
