Brayan Alvear Passionfruit Co-Ferment | Colombia

Passionfruit | Starburst | Lychee

Process: Passionfruit Co-Ferment

Region: Acevedo, San Adolfe

Varietal: Castillo, Caturra, Pink Bourbon

Altitude: 1400 - 1600 masl

We’re so excited to finally have this new Passionfruit co-ferment back from our friends at Vergel Estate and from young up-and-coming producer Brayan Alvear. This coffee was grown on Brayan’s farm in Huila, then processed at Shady and Elias Bayter’s facility in Tolima. We have cupped this coffee numerous times at different cuppings with Vergel Estate and it’s been amazing to finally grab some!

The Process

This coffee underwent 3 separate fermentation stage. First, the cherries were pre-fermented in plastic bags for 24 hours, followed by 24 hours of aerobic fermentation in cherry form. The final stage involves the cherries being de-pulped, then undergoing 5 days of anaerobic fermentation alongside dehydrated passionfruit. Once this process is finished, the coffee is dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavors.

What to Expect:

This offering tastes best 2-4 weeks off of roast and we highly recommend letting it rest for optimal flavor expression. We are tasting PASSIONFRUIT, pink Starburst, and lychee with a lot of sweetness. This holds up across drip, pour over, and espresso. For pour overs, we prefer to use a flat-bottom style brewer, and for espresso, we recommend a longer ratio of 1:3 as a smaller milk beverage like a cortado or cappuccino.