Sweet Cherry – Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Brayan Alvear
Brayan Alvear is a fourth-generation producer who pushes the edge of coffee processing at his farm, Las Palmas. His fantastic coffees are the result of deep family knowledge and modern, data-driven fermentation control and experimental techniques.
Harvest & Post-harvest
The team harvests the ripest cherries and floats them to remove low-density fruit. Cherries are sealed in tanks for 48 hours under controlled oxidative conditions before a two-stage anaerobic fermentation. The first lasts 24 hours and is inoculated with a mother culture, fed panela, and recirculated with leachate (mosto) to maintain high microbial activity. The second goes for 48 hours with the same culture, and fresh cherries and Isabella grapes are layered into the fermentation. The coffee is then rinsed with a thermal shock and sun-dried in stages to a final moisture of 10.5%.
About this Coffee
Cupping score: 88.00
Farm: Las Palmas
Producer: Brayan Alvear
Region: Huila
Altitude: 1600 masl
Variety: Caturra
Processing: mosto cherry co-fermentation
About the Variety
Caturra is a compact Bourbon mutation favored for its high-density yields and bright, citric cupping profile. While prized for quality, the plants are highly vulnerable to coffee leaf rust and require careful management.
Co-fermentation
Co-fermentation is a coffee processing method where producers add external ingredients, such as fruit or spices, to the coffee during fermentation. This technique allows the coffee to absorb unique flavors and aromas from the added components, creating a distinct and complex cup profile.
