Colombia - Bryan Alvear
Description
Strawberry x White chocolate x Creamy
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Region: Huila (Colombia)
- Variety: Catuai, Caturra, Bourbon rose
- Altitude: 1400-1600m
- Process: Cofermentation with strawberries
- Producer: Bryan Alvear
Brayan, a producer from Acevedo, a municipality in Huila, Colombia, more specifically San Adolfo, is a rural coffee-growing region and one of the world's top coffee-producing areas. His father taught him all the virtues and knowledge the earth has to offer, giving us the tools to work in the future. Since he was 13, his father would take him after school to teach him all about coffee, which, years later, made him realize that this was his passion and what he wanted to do when he grew up. This year, he launched a project with over 60 coffee growers, among them his family, who harvest and sell their coffee at a better price in cherry, an arduous task since they do the harvesting themselves throughout the municipality. Finally, in collaboration with the Forest and Ancla processing plant, we treat them with a fruity fermentation, resulting in unique profiles.
This specialty coffee from Huila is like dessert in a cup! Get ready for an intense explosion of strawberry, with a velvety, creamy body that resembles a swirl of bewitching white chocolate. It's a sweet escape for your taste buds! 🍓☕🍫
These coffees? They get the VIP treatment in our curing process! We start with a 24-hour pre-fermentation in a plastic bag, giving them a taste of the good life. Next, a 24-hour aerobics session for the cherries - yes, our beans stay in shape! After the pulping party, it's time to kick it up a notch with dehydrated and ground fruit, upping the flavor volume for a 5-day anaerobic fiesta. To top it all off, we let them soak in the flavor love for 10 days mechanically, with a 5-day break to lock in all those tasty vibes. It's not just coffee; it's a marathon of flavors! ☕🏃♂️🍇
Recipe
For espresso we recommend:
18 grams of coffee in the filter holder for 35 grams of liquid coffee in 25 seconds.
