Colombia Brayan Alvear Coffee | Strawberry Co-fermentation | 94Celcius

Discover this Colombian specialty coffee produced by Brayan Alvear in the Huila region. From a new generation of producers exploring innovative methods, this coffee stands out with a strawberry co-fermentation that reveals a particularly gourmet aromatic profile.

In the cup, ripe strawberry expresses itself from the first sips before giving way to notes of white chocolate and a creamy, velvety texture. A rich and surprising experience that evokes a refined dessert while maintaining the coffee's identity.

Characteristics:

• Region: Huila, Colombia
• Producer: Brayan Alvear
• Varieties: Catuai, Caturra, Pink Bourbon
• Altitude: 1,400 to 1,600 m (4,593 to 5,249 ft)
• Process: Strawberry co-fermentation
• Tasting notes: Strawberry, white chocolate, and creamy texture

About the producer:
Introduced to coffee at the age of 13 by his father, Brayan Alvear is part of a new generation of producers in the Huila region. His collective project now brings together more than 60 local producers who work together to enhance their harvests and participate in innovative transformation projects.

This lot is the result of a collaboration between the producers, the Ancla processing station, and the Clearpath Coffee team. Strawberry co-fermentation allows for the exploration of new aromatic dimensions while preserving the coffee's structure and identity.

The process:
The cherries first undergo a controlled pre-fermentation of 24 hours, followed by a second phase of aerobic fermentation. After pulping, the coffee is placed in an anaerobic environment with natural aromatic compounds from dehydrated strawberries.

Drying and stabilization are then carried out slowly to preserve the complexity of the profile and ensure consistent cup quality.

Delivery:
This is a 94Celcius brand item, sold and delivered according to the brand's delivery conditions.