Colombia - Las Palmas Juicy Passion fruit

Brayan Alvear is a progressive coffee producer from San Adolfo, Huila, Colombia, renowned for his innovative approaches to coffee cultivation and processing. Growing up in a coffee-growing family, Brayan was introduced to the intricacies of coffee farming at a young age.

At Las Palmas, Brayan cultivates a blend of coffee varieties, including Castillo, Caturra, and Pink Bourbon, known for their adaptability and quality. The farm's location in the Andean highlands provides ideal conditions for coffee cultivation, contributing to the beans' distinctive flavor profiles.

Through Las Palmas and his innovative practices, Brayan Alvear embodies the spirit of Colombia’s specialty coffee movement, honoring tradition while embracing creative methods to produce exceptional coffee that captivates palates worldwide.

Caturra is one of the most important and widely cultivated Arabica coffee varieties in Colombia, forming the backbone of the country’s coffee identity for much of the 20th century. A natural mutation of the Bourbon variety, Caturra was first discovered in Brazil but quickly made its way to Colombia, where its compact growth and high yield potential made it ideal for the country’s mountainous landscapes.

In the honey process, ripe Caturra cherries are pulped but not fully washed—leaving a layer of sticky mucilage on the beans. This mucilage is rich in sugars and acts as a natural source of fermentation. In a co-fermentation, additional ingredients—such as fruit pulp, fruit juices, herbs, or even yeast strains—are introduced to the fermentation tank. These components interact with the mucilage during a controlled fermentation period, enhancing the coffee’s flavor complexity.

Honey co-fermentation reflects Colombia’s growing reputation for experimental, high-quality microlots. In the hands of skilled producers, Caturra becomes a canvas for innovation, offering a unique sensory experience while still grounded in Colombia’s rich coffee tradition.