Brayan Alvear
Brayan Alvear
Region: | Las Palmas, Huila, Colombia |
Process: | Co-Ferment with Bananas |
Variety: | Pink Borbon |
Notes: | Bubble Gum, Strawberry, Banana, Candy |
Adventure Level: 1.0/6.0
Adventure Level: 1.0/6.0
1.0 = Light & Adventurous
6.0 = Dark & Traditional
The Pink Borbon coffee cherries undergo a 48-hour pre-fermentation in sealed plastic bags, allowing them to develop a distinct depth of flavor. After this, the cherries are depulped, and the beans, still covered in mucilage, are inoculated with dried, ground banana. This unique step creates a creamy texture with subtle banana undertones. The beans are then fermented in this banana-mucilage mixture for five days, enhancing the coffee’s complexity. Following fermentation, the beans undergo pre-drying on open patios under the sun and then mechanically dried in static silos for consistency. A 30-day stabilization period concludes the process, allowing the flavors to integrate and result in a well-rounded cup.
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Where Your Coffee Was Grown
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.