JUICY PASSION FRUIT

JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
JUICY PASSION FRUIT
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
FARMER
 Brayan Alvear


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