• Motobean Specialty Roasters Las Palmas Brayan Alvear Banana (Pink Bourbon Cake) Premium Fermented Coffee Beans 250gm.
  • Motobean Specialty Roasters Las Palmas Brayan Alvear Banana (Pink Bourbon Cake) Premium Fermented Coffee Beans 1kg..
  • Juicy ripe coffee cherries held by staff member at Brayan Alvear's coffee farm, Las Palmas, Colombia.
  • Worker hand drying coffee beans at Las Palmas, Colombia, farm of Brayan Alvear.
  • Worker amongst coffee plants at Brayan Alvear Coffee Farm Los Palmas, Colombia
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Motobean Roasters

Colombia Las Palmas Banana

Colombia Las Palmas Banana

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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:

  1. Pre-Fermentation: Pink Bourbon cherries first undergo a dedicated 48-hour pre-fermentation in sealed plastic bags to develop initial depth.
  2. 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.
  3. 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 distinct depth of flavour and a luxurious, creamy texture that stands out in the cup. The extended fermentation creates a complex profile where bright acidity and subtle sweetness mingle. You’ll find delightful hints of banana undertone complementing the inherent complexity of the Pink Bourbon, resulting in a well-rounded and deeply satisfying brew.

Tasting: Creamy banana and candy-like sweetness meet brown spice, milk chocolate, and bright tropical acidity, all wrapped in a silky, luxurious texture. Every element, from Brayan’s processing to Huila’s altitude and climate works in harmony.

Origin

Colombia

Region

Acevedo, Huila

Farm

Las Palmas
Farmer / Producer Brayan Alvear
Varietal Pink Bourbon
Altitude 1750 masl

Proc. Method

Co-Ferment (Dried Banana innoculation)

Roast Level

Medium-Light (Omni)

Brew Guide

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