CO-FERMENTED WITH FRUITS PACK

$100.00
VARIETY 
Blend
PROCESS 
Co-fermented with fruits
ALTITUDE 
1.400 - 1.600 MT
PRODUCER
Brayan Alvear
SIZE
This pack contains 5 samples of 150 g each of selected green coffee.

Flavors: juicy peach, juicy lulo, juicy strawberry, juicy grape, and juicy passion fruit.
REGION
Huila
FARM  
San Adolfo
PROFILE 
HISTORY: 
Hi my name is brayan, I was born here in Acevedo, a municipality in Huila, Colombia, specifically in San Odolfo, a rural coffee-growing area and one of the areas that produces the most coffee. Here it is a custom to be taught all the virtues and knowledge that the land gives us, giving us the tools to be able to work in the future, since I was 13 years old my father after school took me to know everything about coffee, which years later made me understand that it was what I am passionate about and wanted to do when I grew up. This year I managed to create a project with more than 60 coffee growers including my family, who collect and sell their coffee at a better price in cherry, being a strong work because we do the collection in places that people would not even imagine the challenge that it takes , but later I will show you some of that. To finish after that together with forest and the Ancla milling station, we process them, giving an added value and achieving unique profiles that I want you to try soon, since one of my dreams is that the coffee of San Adolfo Huila reaches the whole world.
PROCESS DESCRIPTION: 
The journey of these coffees begins with a careful selection of Caturra, Castillo, Colombia, and Pink Bourbon varieties from the Colombian region of Huila. These coffees are processed using an innovative co-fermentation method with fruits, which defines their unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by another 24 hours of fermentation in cherry. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated fruits, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days to ensure consistent moisture levels, before undergoing a final stabilization period of 5 days. This meticulous process results in a coffee with vibrant fruity notes.

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