In the heart of Acevedo, Huila coffee is more than a crop - it’s a legacy. For Brayan Alvear, it began at age 13, learning the land under his father’s guidance. Today, that passion has evolved into a community-wide project. Brayan now leads a collective of 60 local growers, ensuring they receive premium prices for their cherries while overseeing meticulous harvesting across the municipality.
This isn’t your traditional Colombian coffee. Together with the innovators at Forest and the Ancla processing station, Brayan has pushed the boundaries of fermentation to produce a coffee that will be sure to turn heads here in Australia.
After a 48-hour anaerobic rest, this blend of Caturra and Castillo varieties is depulped and co-fermented for five full days with passion fruit pulp. The result is a profile that blurs the line between coffee and a refreshing summer infusion—stabilized for 30 days to ensure every note of sweetness is perfectly locked in.
Notes of: Passionfruit soda, Pineapple & tropical sweetness.
Recipe for Espresso
- Dose: 18g basket
- Yield: 36g
- Time: 22 Seconds
Recipe for Filter
- Ratio: 1:16
- Grind: Medium - Course
- Time: 3mins
- Temp: 94 degrees
