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CATEGORY: 
 Innovation
VARIETY :
Caturra
PROCESS: 
Fruit Fermented + EA Sugarcane
ALTITUDE: 
1.400 - 1.600 MT
FARMER:
 Brayan Alvear

FARM:  
 Las Palmas
REGION:
 Huila
MUNICIPALITY:  
 Acevedo
PROFILE:
Brown spice, dark chocolate, passion fruit, citric acid, tangerine
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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 innovative coffee process starts with a 120-hour anaerobic fermentation in cherry, combined with dehydrated passion fruit pulp to infuse the beans with rich, fruity flavors. After fermentation, the beans are dried in mechanical silos for 144 hours to ensure optimal moisture content. They then undergo a 30-day stabilization period in GrainPro bags to achieve consistency and preserve their unique flavor profile. The result is a coffee with distinctive notes of brown spice, dark chocolate, passion fruit, citric acid, and tangerine.

Sugarcane Decaffeination (EA)

Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugar cane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.
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