Colombia - Banana split

In the cup

🍌 Ripe banana
🍦 Creamy vanilla
🍫 Milk chocolate

An incredibly well-rounded cup where the banana dominates without masking the coffee. The texture is silky, almost milky, supported by natural sweetness and a gourmet finish that evokes a real banana split.

As an iced filter, it's a true summer treat. As an espresso, the texture becomes almost dessert-like.

A forward-looking farm

At Las Palmas, in the Huila region, Brayan Alvear represents the new generation of Colombian producers pushing the boundaries of fermentation.

A fourth-generation producer, he combines family heritage with a scientific approach to coffee. Each fermentation is carefully controlled to develop unique aromatic profiles while preserving the terroir's identity.

For several years, we have been enthusiastically following his work and are proud to share his most creative coffees.

A fermentation inspired by fruit

After a 48-hour pre-fermentation in closed tanks, the coffee is de-pulped then inoculated with finely ground dried banana, used as a natural source of sugars and yeasts.

The coffee then undergoes a five-day fermentation in a mixture of mucilage and banana, developing an exceptionally creamy texture and a rich aromatic complexity.

Drying combines an initial stage in the sun followed by controlled mechanical drying, before a 30-day stabilization period in GrainPro bags to harmonize all aromatic compounds.

The result is a cup of remarkable precision where fruit and coffee express themselves with balance.

Why choose Banane à Split?

The summer dessert coffee

A cup that truly resembles a banana split, without being artificial or excessive.

Exceptional texture

Creamy, enveloping, and incredibly delicious.

Brayan Alvear's expertise

One of Colombia's most innovative producers, known for his precision fermentations.

As spectacular hot as it is iced

A coffee that expresses itself wonderfully as filter, espresso, flash brew, or iced coffee.

Technical sheet

Producer: Brayan Alvear
Farm: Las Palmas
Region: Acevedo, Huila, Colombia
Altitude: 1,750 m
Variety: Castillo
Process: Natural co-fermented with banana
Fermentation: 48 h pre-fermentation + 5 days with dried banana
Drying: Sun, mechanical drying then 30-day stabilization in GrainPro
Tasting notes: Banana · Vanilla · Milk chocolate