The source introduces a Colombian offering marketed as Purple Caturra and discusses experimental processing, including a pineapple co-fermentation example. A variety label, fruit-colour description and an added fermentation component should not be treated as interchangeable information. The purple descriptor refers to the appearance of ripe cherries, while the article connects the offering with Colombian production and a tropical-fruit sensory direction.
Ask the seller to distinguish what is known about the plant from what happened during processing. If fruit or another material was used in a co-fermentation, that should be stated clearly rather than obscured by a tasting note that merely sounds tropical. Do not infer a complete protocol from the variety name.
Compare the actual coffee at a repeatable strength and record how fruit-associated aromas sit beside sweetness and finish. A striking process can be interesting without being a preference for everybody. This is a guide to reading the published account, not a genetic certification or an independent BeanScene tasting result.
The conversation
A good question can make a better brew.