JUICY STRAWBERRY - Forest Coffee
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JUICY STRAWBERRY
$379.00
Sale
Sold out
Weight
12kg
12kg
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VARIETY
Castillo, Caturra & Colombia
PROCESS
Co-fermented with Fruits
ALTITUDE
1.400 - 1.600 MT
PRODUCER
Brayan Alvear
REGION
Huila
MUNICIPALITY
Acevedo
FARM
Las Palmas
PROFILE
Strawberry, milk chocolate, malic acid.
Holiday Shipping Notice:
Orders placed between December 22 and January 6 will be processed and shipped starting
January 7 2025
. Thank you for your patience and happy holidays
HISTORY:
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 journey of Juicy Strawberry coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries arrive from the Huila region, produced by Brayan Alvear, highlighting the innovative co-fermentation with fruits that defines its unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated strawberries, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of strawberry, milk chocolate, and malic acid.
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