Las Palmas
Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan’s roots run deep in this caffeine-rich soil. It’s like the land itself whispered its secrets to him, shaping his destiny. From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops’ after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan’s on a quest to share their prized coffee cherries with the world. It’s no easy feat, but they’re up for the challenge. And that’s where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan’s beans get the royal treatment, resulting in flavor profiles that’ll knock your socks off. His dream? Simple yet mighty: to spread the rich, bold taste of San Adolfo Huila’s finest brews far and wide. So keep those mugs ready, folks – Brayan’s brewing up something special!
48 hours + 5 days fermentation
This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are fermented for five days with dried, ground watermelon, which imparts a refreshing sweetness. Fresh watermelon is also added during fermentation, introducing subtle citrus notes that complement the sweet flavors. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.
About this coffee
Cupping score: 89.00
Farm: Las Palmas
Producer: Brayan Alvear
Region: Huila, Colombia
Altitude: 1400 – 1600 MASL
Variety: Caturra + Colombia
Processing: 48hrs anaerobic fermentaion + watermelon co-ferment + honey
Crop: 2024
Variety
Caturra – is a popular coffee variety known for its bright acidity and balanced flavor profile. It’s a natural mutation of Bourbon, discovered in Brazil in the early 20th century. Caturra is often described as having a sweet and citrusy cup, with notes of fruit and chocolate. It’s a versatile coffee that can be enjoyed in various brewing methods.
Variedad Colombia – is a coffee varietal developed in Colombia in the 1980s. It was created by crossing Caturra and Timor Hybrid to produce a high-yielding, disease-resistant plant. It is known for its medium acidity, medium body, and pleasant taste.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
