Colombia Las Palmas Banana: Creamy, Complex, and Co-Fermented At the heart of this remarkable co-fermented Pink Bourbon lies not just innovation, but the vision and care of producer Brayan Alvear, whose farm Las Palmas sits high in the Huila mountains of southern Colombia. Brayan is part of a new generation of Colombian producers who are reshaping the future of specialty coffee through experimentation and craftsmanship. He has embraced co-fermentation not just as a technique, but as a way to fully express the potential of the Pink Bourbon varietal. For Brayan, coffee isn’t just a crop — it’s a cultural inheritance and a canvas for innovation. This unique lot is part of our celebrated co-ferment range — a creamy, complex cup with deep fruit character and elegant structure. Brayan’s bold approach to fermentation truly sets it apart; in fact, he affectionately refers to this specific release as "Pink Bourbon Cake." While his description perfectly captures the indulgent, sweet flavour profile and gives a nod to the varietal, the infusion of dried banana during co-fermentation and the unmistakable taste meant we named this stunning lot 'Las Palmas Banana'—a direct nod to his farm. The Banana co-ferment process This lot is the result of his meticulous banana inoculation process: Pre-Fermentation : Pink Bourbon cherries first undergo a dedicated 48-hour pre-fermentation in sealed plastic bags to develop initial depth. Inoculation : After depulping, the beans (still in mucilage) are inoculated with dried, ground banana - a natural sugar source that drives a second, more dynamic fermentation. Fermentation : The beans then ferment in this banana-mucilage mixture for five days, dramatically enhancing the coffee’s complexity and creamy texture. Following this, the coffee is sun pre-dried before being mechanically dried for consistency and stabilised for 30 days, allowing the exotic flavours to integrate perfectly. The Taste: Fermentation Meets Terroir This coffee delivers a dis
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