Brayan Alvear, a passionate local from Acevedo, Huila, Colombia, has a coffee farm nestled in the heart of San Adolfo. Brayan's beans thrive in the fertile soil, which plays a vital role in their development. His expertly fermented beans offer remarkably complex and delightful flavours. Read the story of Brayan here . The Fruit Co-Fermented process The process begins with a 48-hour anaerobic pre-fermentation, developing a foundation of complex flavours. After de-pulping, the beans are fermented for five days with dried and fresh watermelon, adding a refreshing sweetness and subtle hint of citrus. Sun-drying on patios and mechanical drying in silos are followed by a crucial 30-day stabilisation period. This process allows the complex flavours to meld, resulting in a balanced and distinctive coffee. Tasting: A burst of Watermelon with Mint, Candy, Lemon, Bubblegum, Raspberry. Origin Colombia Region Acevedo, Huila Farm Las Palmas Farmer Brayan Alvear Varietal Caturra Altitude 1400-1600 masl Proc. Method Co-Fermented with Fruits Roast Level Medium-Light (Omni) Brew Guide Filter Dose: 19g Yield: 285ml Time: 2:45 Espresso Dose: 23g Yield: 45ml Time: 28-31secs
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