Brayan Alvear is a fourth-generation producer who pushes the edge of coffee processing at his farm, Las Palmas. His fantastic coffees are the result of deep family knowledge and modern, data-driven fermentation control and experimental techniques.

The team harvests the ripest cherries and floats them to remove low-density fruit. Cherries are sealed in tanks for 48 hours under controlled oxidative conditions before a two-stage anaerobic fermentation. The first lasts 24 hours and is inoculated with a mother culture, fed panela, and recirculated with leachate (mosto) to maintain high microbial activity. The second goes for 48 hours with the same culture, and fresh cherries and Isabella grapes are layered into the fermentation. The coffee is then rinsed with a thermal shock and sun-dried in stages to a final moisture of 10.5%.

The result is an explosively sweet, fruit-driven cup with notes of cherry syrup, red licorice, and white sugar sweetness, culminating in a deep, honeyed, mouth-coating finish.