Tropical Heat - Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Bryan Alvear
Brayan Alvear is a prominent young coffee producer from Acevedo, Huila, Colombia, specifically from the rural community of San Adolfo. He is widely recognized for his innovative work in co-fermented coffees, often being cited as one of the youngest producers to headline major specialty coffee releases. Growing up on a coffee farm, Alvear began learning the craft from his father at the age of 13. By age 19 or 20, he was already leading large-scale projects and experimenting with complex processing methods. He spearheads a project involving over 60 local coffee growers in the San Adolfo region. This initiative focuses on collecting and selling coffee cherries at premium prices to ensure a sustainable future for local smallholder farmers. Alvear is a pioneer in co-fermentation, a process where coffee cherries are fermented alongside fruit or other ingredients.
Harvest and Processing
Pink Borbon cherries are co-fermented with coconut water and dried coconut for 144 hours in an oxygen-free environment. Then, they’re sun-dried for 30 days alongside lemon peel, infusing each bean with bright, tropical character. After 45 days of resting, the result is a wildly vibrant cup—notes of citrus, coconut, lemonade, and a creamy, tropical finish. Every step is intentional. Every flavor, earned. It’s a bold twist on tradition.
About this Coffee
Cupping score: 87.50
Farm: Las Palmas
Producer: Brayan Alvear
Region: Huila
Altitude: 1650 MASL
Variety: Pink Bourbon
Processing: coconut co-ferment + natural
About the Variety
Pink Bourbon is a rare, high-end coffee variety primarily grown in Huila, Colombia, and distinguished by its unique salmon-pink ripe cherries. Though originally thought to be a hybrid, recent DNA testing reveals it is actually a distinct Ethiopian Landrace variety. It is prized for an "elegant" flavor profile.
Co-fermentation
The co-fermentation (or co-fermented) process is an experimental method where external ingredients—such as fresh fruits, spices, herbs, or specific yeasts—are added to the coffee cherries or beans during the fermentation stage. Unlike traditional processing (Washed, Natural, or Honey), which relies only on the sugars and microbes native to the coffee cherry itself, co-fermentation uses these additives to guide or enhance the flavor profile biologically before the beans are dried and roasted.
