Brayan Las Palmas

Brayan Alvear grew up on a coffee farm in San Adolfo, Acevedo, Huila, Colombia, where his love for coffee was sparked early on by after-school lessons from his father. What started as simple conversations soon turned into a lifelong passion. Today, Brayan works alongside 60 people, including his family, to share their exceptional coffee with the world.

This coffee is a blend of three varieties: Caturra, Castillo, and Colombia, all grown in the Huila region. What makes it truly special is its unique processing method, where strawberries are used to infuse the beans with a fruity, vibrant flavor.

The process begins with a 24-hour pre-fermentation of the cherries in plastic bags, followed by another 24-hour fermentation while still in the cherry. Once the pulp is removed, the beans undergo an additional five-day anaerobic co-fermentation with dried strawberries, allowing them to absorb the fruity flavor and enhance the candy-like aroma. The beans are then dried for 10 days to achieve the perfect moisture level, followed by a five-day stabilization period. These three stages of fermentation bring out delicate notes of strawberry, a candy-like sweetness, and a smooth milk chocolate mouthfeel with a lingering aftertaste.

Origin : Las Palmas, San Adolfo, Huila, Colombia

Producer/Farm : Brayan Alvear

Process : Co-fermented

Roast Profile : Light

Varieties : Castillo, Caturra & Colombia

Altitude : 1.400 - 1.600 m.a.s.l.

Tasting Notes : Candy, Strawberry, White Chocolate

Size : 8oz. (227g)

Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston

------------------------------------------------

Coffee: 15g

Grind Size: Medium

Brewer: OREA V3 MKII with Kalita Wave 185

Water: 92'C (Boston tap water with ZEROWATER: TDS 000)

Ending Time: ~1:50

------------------------------------------------