Brayan Alvear Juicy Strawberry Co-Ferment | Colombia

Strawberry | Milk Chocolate | Stone Fruit

Process: Strawberry Co-Ferment

Region: Acevedo, San Adolfe

Varietal: Castillo, Caturra, Pink Bourbon

Altitude: 1400 - 1600 masl

We’re so excited to finally have this amazing customer-favorite Strawberry 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.

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 strawberries. 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 STRAWBERRY, stone fruit leaning towards peach, and milk chocolate 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.