JUICY PEACH

Prepare your taste buds for a thrill ride with this Huila gem! Immerse yourself in the intensity of peachy goodness, riding the waves of a creamy body that culminates in the blissful finale of white chocolate. It's not just coffee; it's a flavor journey that'll have you hooked from the...
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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Huila
VARIETY

Variety

Blend
ALTITUDE

Altitude

1.400.1.600 MT
Infused with fruits
These coffees? Oh, they go through a real flavor workout! We kick things off with a 24-hour pre-fermentation in a plastic bag, like a cozy nap before the big party. Then, it's 24 hours of cherry aerobics – because our beans need their cardio, too! After that, it's a fruity adventure with depulping and a 5-day anaerobic fiesta, thanks to some dehydrated and ground fruit friends. To seal the deal, we let them sunbathe for 10 days mechanically, with a 5-day chill break for that extra flavor retention. These beans don't just brew; they bring a flavor carnival to your cup! β˜•πŸŽ‘πŸ‡

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Brayan Alvear
San Adolfo
Hey there, I'm Brayan, born and raised right here in Acevedo, a coffee-loving haven in Huila, Colombia. Specifically, I hail from San Odolfo, a charming rural area that happens to be a coffee production powerhouse. You see, it's a tradition in these parts to learn the ropes from the land itself – it's like our secret mentor, giving us all the tools we need for the future. My coffee journey started at the ripe age of 13, when my old man, right after school, introduced me to the magical world of coffee. Little did I know that those early lessons would spark a lifelong passion. Fast forward to today, and I've put together a project with over 60 fellow coffee aficionados, including my own family. We're on a mission to gather and sell our coffee cherries at a fair price, even if it means venturing into some pretty challenging spots. I'll share those adventures with you soon. But that's not all – we're teaming up with Forest and the Ancla milling station to give our beans that extra special touch, resulting in some truly unique coffee profiles. My dream? To let the world savor the taste of San Adolfo Huila's finest coffee. So stay tuned, because we're on a mission to make it happen! β˜•πŸŒβœ¨
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