Name: DISCOVER BOX: TASTY EDITION
Availability: InStock

JUICY GRAPE

PRODUCER

Brayan Alvear

FARM
Las Palmas

ALTITUDE
1.400 - 1-600 m

REGION
Huila

MUNICIPALITY
Acevedo

HISTORY OF THE FARM

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!

PROCESS DESCRIPTION

The process begins with a 24-hour pre-fermentation in a plastic bag, which enhances the flavor. Then comes a cherry aerobic session that lasts for 24 hours. The cherries are depulped and then infused with dehydrated grapes for a 5-day anaerobic fermentation that enhances the flavor intensity. The process concludes with a mechanical drying process that takes 10 days and a 5-day flavor maturation period.

JUICY PASSION FRUIT

PRODUCER

Brayan Alvear

FARM
Las Palmas

ALTITUDE
1.400 - 1-600 m

REGION
Huila

MUNICIPALITY
Acevedo

HISTORY OF THE FARM

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!

PROCESS DESCRIPTION

The process begins with a 24-hour pre-fermentation in a plastic bag, which enhances the flavor. Then comes a cherry aerobic session that lasts for 24 hours. The cherries are depulped and then infused with dehydrated passion fruits for a 5-day anaerobic fermentation that enhances the flavor intensity. The process concludes with a mechanical drying process that takes 10 days and a 5-day flavor maturation period.