Colombia Brayan Alvear Coffee Drip

New Drips
€2,20 €2 excl. VAT
Variant

Bounty Bar, Lemonade, Chocolate cream

Acidity
Bitterness
Sweetness

Detailed information

Product detailed description

Details

Farm:
Las Palmas
Altitude:
1650 masl
Process:
Natural Co-ferment
Variety:
Pink Bourbon
Brewing Method:
Drip

Story

Huila Region

The Colombian region Huila is well known for a great coffee growing geography, unique altitudes and talented producers. Despite its vast area, coffee production here thrives mostly through small-scale farms. In fact, about 80% of the producers are working on plots smaller than 3 hectares, where families harvest the crops themselves without outsourcing any extra labour. These small family-run farms allow for a very hands-on, personal approach to coffee farming.

Brayan Alvear

Brayan’s farm Las Palmas is situated in the heart of San Adolfo, Acevedo in Huila region.

From a young age, Brayan soaked up coffee knowledge like a sponge. Now, alongside 60 like-minded farmers, Brayan's on a quest to share their coffee cherries with the world. And that's where the magic happens, with a little help from Forest Importers and the Ancla processing facility, Brayan's beans get the proper treatment, resulting in flavour profiles that'll knock your socks off.

Processing

The innovative method behind the coffee begins with the careful selection of Pink Bourbon cherries, which are then co-fermented with dehydrated coconut and coconut water.

This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavours to fully infuse into the beans. After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process. Finally, the coffee undergoes a 45-day stabilisation period in GrainPro bags before milling.

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