Las Palmas Fruit Fermentation
لاس بالماس
Brayan Alvear, a proud native of Acevedo, Huila, Colombia, has deep roots in coffee cultivation. From a young age, he absorbed coffee wisdom from his father's after-school lessons. These early coffee chats ignited a passion within him. Now, Brayan, along with 60 like-minded individuals (including his family), is on a mission to share their cherished coffee cherries with the world. It's a formidable task, but they are up for the challenge.
Their beans receive meticulous care, resulting in exceptional flavor profiles. The process begins with a 24-hour pre-fermentation to enhance flavor, followed by a 24-hour aerobic fermentation of the cherries. After depulping, the cherries undergo a 5-day anaerobic fermentation with dehydrated passion fruits to intensify the flavors. Finally, the beans are mechanically dried for 10 days and allowed to mature for 5 days, culminating in a rich and complex coffee experience.