GALACTIC CRUMBLE

GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
CATEGORY: 
 Innovation
VARIETY :
Caturra + Colombia
PROCESS: 
Co-fermented with Fruits
ALTITUDE: 
1.400 - 1.600 m
FARMER:
 Brayan Alvear

FARM:  
 Las Palmas
REGION:
 Huila
MUNICIPALITY:  
 Acevedo
PROFILE:
Amaretto, Cherry, Citric Acid, Brown Spice, Licorice-anise
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AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
See the full list of coffees available at your nearest location
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: 
This Caturra and Colombia blend starts with a 48-hour anaerobic pre-fermentation of the cherries in plastic bags, fostering initial flavor development. After depulping, the beans, still in mucilage, are inoculated with dried, ground cherry to enhance their fruity profile. The fermentation is enriched with sugarcane, increasing sugar content and intensifying the five-day fermentation. Once fermentation is complete, the beans are pre-dried under sunlight and then mechanically dried in static silos. After a 30-day stabilization period, the flavors harmonize, resulting in a complex, well-balanced cup.
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