Origin
Las Palmas, Huila
Altitude
1600 MASL
Process
Cherry Co-ferment
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Colombia Sexy Cherry
$33.00 USD
Shipping calculated at checkout.
THE DEETS
A super fruity cherry co-ferment from Brayan Alvear!
Brayan Alvear is a fourth-generation coffee producer focused on innovation, fermentation control, and experimental processing at his farm, Las Palmas. His amazing coffees are the result of a balance of heritage knowledge and modern, data-informed techniques.
The Las Palmas team harvests fully ripe cherries and floats them to remove low-density fruit. The coffee is transferred to sealed tanks and held for 48 hours under controlled oxidative conditions before undergoing two anaerobic fermentations. The first is 24 hours, inoculated with a mother culture, fed panela and recirculated leachate (mosto) to maintain microbial activity, and the second is 48 hours, with the same mother culture, along with cherries and Isabella grapes. The coffee is then rinsed with a thermal shock and sun-dried in stages to a moisture content of 10.5%.
The result is an intensely sweet and fruit-forward cup. We taste layered flavors of cherry syrup, red licorice, white sugar sweetness, and a mouth-coating honeyed depth.
Aeropress XL
Grind:
Dose:
Water:
TEMP: 205°F
Time:
TDS:
Breville Espresso
GRIND:
DOSE:
YIELD:
TEMP: 205°F
TIME:
TDS:
Hario V60
GRIND:
DOSE:
WATER:
TEMP: 205°F
TIME:
TDS:
REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
