Las Palmos

History

Brayan, a proud native of Acevedo, Huila, Colombia, is here to share his coffee-filled journey with us. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan’s roots run deep in this caffeine-rich soil. It’s as if the land itself whispered its secrets to him, shaping his destiny.

From a young age, Brayan absorbed coffee wisdom like a sponge, thanks to his father’s after-school lessons. Little did he know that those coffee chats would ignite a fire within him. Now, alongside 60 like-minded individuals, including his own family, Brayan is on a mission to share their prized coffee cherries with the world. It’s an arduous task, but they are determined to succeed.

And that’s where the magic happens – with the assistance of Forest and the Ancla processing facility, Brayan’s beans receive the royal treatment. This results in flavor profiles that will leave your taste buds astounded. Brayan’s dream is simple yet powerful: to spread the rich, bold taste of San Adolfo Huila’s finest brews far and wide. So, keep those mugs ready, folks – Brayan is brewing up something truly special!

Process Description

This Caturra and Colombia blend begins with a 48-hour anaerobic pre-fermentation of the coffee cherries in plastic bags, which fosters the initial development of flavors. After depulping, the beans, still in mucilage, are inoculated with dried, ground cherry to enhance their fruity character. The fermentation is enriched with sugarcane, increasing sugar content and intensifying the five-day fermentation process. Once fermentation is complete, the beans undergo pre-drying under sunlight and then mechanical drying in static silos. After a 30-day stabilization period, the flavors harmonize, resulting in a complex and well-balanced cup.