Colombia Las Palmas Candy Blast

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 Bryan 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