Las Palmas

Brayan Alvear, a 19-year-old coffee grower from Acevedo, Huila, Colombia, has turned a lifelong passion for coffee cultivation into a dream career. This year, he led a project with over 60 local coffee growers, including his family, to collect and sell coffee cherries at premium prices, showcasing their dedication. Partnering with Forest and the Ancla processing station, Brayan helped develop unique coffee profiles through innovative fruit fermentation techniques, making him one of the youngest producers to feature in a Forest release.

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Meet Brayan Alvear, a young coffee grower from Acevedo, a town in Huila, Colombia. Nestled in San Adolfo, this rural coffee-growing area is famous for some of the best coffee in the region. From a young age, Brayan would tag along with his dad after school, learning the secrets of coffee cultivation. Now, this passion has turned into a dream career for Brayan.

This year, Brayan embarked on an ambitious project that involved over 60 coffee growers, including his family. Together, they collected and sold their coffee cherries for a higher price, showcasing their dedication and hard work. The collection process involved traversing the entire municipality, highlighting the community’s commitment to the coffee industry.

In collaboration with Forest and the Ancla processing station, Brayan and his team underwent fruit fermentation, resulting in unique coffee profiles. At just 19 years old, Brayan’s journey has made him one of the youngest producers to headline one of Forest’s releases.

Brayan’s personal and professional achievements have had a profound impact on one of our esteemed judges, Anthony Ragler. Anthony was so moved by Brayan’s story that he chose this exceptional co-fermented coffee as his milk course at the prestigious US Barista Championship earlier this year.

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Brayan Alvear

Brayan Alvear, a 19-year-old coffee grower from Acevedo, Huila, Colombia, has turned a lifelong passion for coffee cultivation into a dream career. This year, he led a project with over 60 local coffee growers, including his family, to collect and sell coffee cherries at premium prices, showcasing their dedication. Partnering with Forest and the Ancla processing station, Brayan helped develop unique coffee profiles through innovative fruit fermentation techniques, making him one of the youngest producers to feature in a Forest release.

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Ciro Dias Pereira manages Capim Seco farm, having taken over from his brother Rafael, who shifted focus to horses. Ciro, who also co-manages Fazenda Irmãs Pereira with his brother Luiz Paulo of Carmo Coffees, upholds the family tradition of high-quality coffee production. Capim Seco's beans are processed at Fazenda Irmãs Pereira using advanced techniques. Ciro’s passion for coffee is driven by his family's legacy and the recognition of their high-quality products.

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