Passionfruit Party, Colombia
Co-fermented Castillo, Caturra & Colombia blend from Las Palmasf arm Huila, Colombia
This coffee is a tropical explosion in a cup. A bold and vibrant brew, bursting with juicy passion fruit, bright pomegranate, and lively citric acidity. Layers of brown sugar sweetness bring balance, while the innovative co-fermentation process enhances its rich and fruity complexity. Every sip is a taste of Brayan’s passion and craftsmanship, an unforgettable, fruit-forward experience.
Co-fermented Castillo, Caturra & Colombia blend from Las Palmasf arm Huila, Colombia
This coffee is a tropical explosion in a cup. A bold and vibrant brew, bursting with juicy passion fruit, bright pomegranate, and lively citric acidity. Layers of brown sugar sweetness bring balance, while the innovative co-fermentation process enhances its rich and fruity complexity. Every sip is a taste of Brayan’s passion and craftsmanship, an unforgettable, fruit-forward experience.
Co-fermented Castillo, Caturra & Colombia blend from Las Palmasf arm Huila, Colombia
This coffee is a tropical explosion in a cup. A bold and vibrant brew, bursting with juicy passion fruit, bright pomegranate, and lively citric acidity. Layers of brown sugar sweetness bring balance, while the innovative co-fermentation process enhances its rich and fruity complexity. Every sip is a taste of Brayan’s passion and craftsmanship, an unforgettable, fruit-forward experience.
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Sweetness: Pomegranate
Acidity: Passion Fruit
Aftertaste: Brown Sugar -
Origin: Colombia, Huila, Acevedo, Las Palmas farm
Varieties: Castillo, Caturra & Colombia
Process: Passion Fruit Co-fermented
Altitude: 1.400 - 1.600 m -
PROCESS DESCRIPTION:
The journey of Juicy Passion Fruit coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries arrive from the Huila region, produced by Brayan Alvear, highlighting the innovative co-fermentation with fruits that defines its unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated passion fruit, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of citric acid, pomegranate, passion fruit, and brown sugar.
HISTORY:
Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan's roots run deep in this caffeine-rich soil. It's like the land itself whispered its secrets to him, shaping his destiny. From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops' after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan's on a quest to share their prized coffee cherries with the world. It's no easy feat, but they're up for the challenge. And that's where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan's beans get the royal treatment, resulting in flavor profiles that'll knock your socks off. His dream? Simple yet mighty: to spread the rich, bold taste of San Adolfo Huila's finest brews far and wide. So keep those mugs ready, folks – Brayan's brewing up something special!
