JUICY PASSION FRUIT

JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
CATEGORY 
Innovation
VARIETY 
Castillo, Caturra & Colombia
PROCESS 
Co-fermented with Fruits
ALTITUDE 
1.400 - 1.600 MT


FARM  
Las Palmas
REGION
Huila
MUNICIPALITY  
Acevedo
PROFILE
Citric acid, pomegranate, passion fruit, brown sugar.
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 Passion Fruit 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 passion fruit, 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 citric acid, pomegranate, passion fruit, and brown sugar.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK

LOOKING FOR MORE OPTIONS?

There are no product yet!