They start by giving their coffee special treatment. First, they let it ferment in a plastic bag for 24 hours to enhance the flavor. Then, they put the cherries through a 24-hour aerobics session to further enhance the experience. After that, they remove the pulp and let the coffee ferment with dehydrated grapes in an anaerobic environment for 5 days to intensify the flavor. Finally, they mechanically dry the coffee for 10 days, with a 5-day break for the flavors to mature. This meticulous process elevates your coffee experience, turning it into a symphony of flavors like no other.
Las Palmas • Co-fermented Natural
all coffees on this website are sold green
Recommended Roast Level
City (Light)
Tasting Notes
Concord Grape - Due to the fact this coffee is a co-ferment coffee with grape, the obvious note here is Concord grape. It quite literally tastes like a grape popsicle. No seriously, this coffee tastes like a grape popsicle.
Rocket Pop - Yes, it tastes like a popsicle. Loads of white sugar and fruit flavor in this coffee make something like a sweet fruity treat the clear note.
Sake - On top of the sugary fruit flavor lies an alcoholic essence of rice wine. Something quite aromatic that adds depth to an otherwise one-note coffee.
Las Palmas Coffee Production
Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan's roots run deep in this caffeine-rich soil. It's like the land itself whispered its secrets to him, shaping his destiny. From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops' after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan's on a quest to share their prized coffee cherries with the world. It's no easy feat, but they're up for the challenge. And that's where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan's beans get the royal treatment, resulting in flavor profiles that'll knock your socks off. His dream? Simple yet mighty: to spread the rich, bold taste of San Adolfo Huila's finest brews far and wide. So keep those mugs ready, folks – Brayan's brewing up something special!
The Co-fermented Natural Process
Highlights
| Roast Level: | City (Light) |
| Processing: | Grape Co-fermented Natural |
| Region: | South America |
| Flavor Notes: | Concord Grape, Rocket Pop, Sake |
| Body: | Complex, Juicy |
| Classification: | Black Label |
| Recommended Brew Methods: | Pour Over, Chemex, Drip |
| Country Region: | Huila |
| Certification: | Direct Trade |
| Farm: | Las Palmas |
| Producer: | Brayan Alvear |
| Varietal: | Castillo, Caturra & Colombia |
| Altitude: | 1400-1600m |
Las Palmas • Co-fermented Natural
Sale price$23.27
Regular price
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Las Palmas • Co-fermented Natural
Sale price$23.27
Regular price