Grapes, grapes, and more grapes. Some flowers, but mostly grapes.
From the heart of Acevedo, Huila, Colombia, Las Palmas farm brings an extraordinary and intensely fruity coffee, crafted by Brayan Alvear. Raised on a bustling coffee farm in San Adolfo, Brayan’s deep connection to coffee began in childhood, learning the craft from his father. Today, alongside a team of 60 dedicated producers, he continues the mission to showcase San Adolfo’s finest coffees to the world.
This unique coffee is a blend of Castillo, Caturra, and Colombia varieties, grown at 1,400–1,600 meters. What sets this coffee apart is its co-fermentation with grapes, an innovative approach that enhances its rich, juicy flavor profile.
The Process:
The cherries first undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After being depulped, the beans are then co-fermented anaerobically for 5 days with dehydrated grapes, allowing them to absorb deep, fruity flavors. The coffee is then dried mechanically over 10 days to ensure a consistent moisture level, followed by 5 days of stabilization. This precise and meticulous process results in a coffee bursting with ripe fruit character and a smooth, syrupy texture.
Tasting Notes:
A truly bold and juicy coffee with layers of grape, grape, and more grape! Subtle floral notes add elegance, while brown spice, caramel, and brown sugar bring warmth and depth. The result is a vibrant and unforgettable cup, perfect for those who love intensely fruity and innovative coffees.