Huila
colombia
huila
farm: Konkua Okipa near Kainantu, and Obura Wonenara
process method: Co-fermented with Fruits
roast style: light
roaster tasting notes: strawberry, key lime, chocolate
Brayan’s journey in coffee began in San Adolfo, Huila, Colombia, where his father taught him the secrets of the land. From age 13, Brayan’s after-school lessons ignited a passion for coffee. Now, he’s leading a project with over 60 coffee growers, including his family, to sell their prized cherries at better prices. They handle the collection themselves and partner with Forest and the Ancla processing station to create unique flavors through fruit fermentation.
The process begins with a 24-hour pre-fermentation in a plastic bag, which enhances the flavor. Then comes a cherry aerobic session that lasts for 24 hours. The cherries are depulped and then infused with dehydrated strawberries for a 5-day anaerobic fermentation that enhances the flavor intensity. The process concludes with a mechanical drying process that takes 10 days and a 5-day flavor maturation period.
colombia
huila
farm: Konkua Okipa near Kainantu, and Obura Wonenara
process method: Co-fermented with Fruits
roast style: light
roaster tasting notes: strawberry, key lime, chocolate
Brayan’s journey in coffee began in San Adolfo, Huila, Colombia, where his father taught him the secrets of the land. From age 13, Brayan’s after-school lessons ignited a passion for coffee. Now, he’s leading a project with over 60 coffee growers, including his family, to sell their prized cherries at better prices. They handle the collection themselves and partner with Forest and the Ancla processing station to create unique flavors through fruit fermentation.
The process begins with a 24-hour pre-fermentation in a plastic bag, which enhances the flavor. Then comes a cherry aerobic session that lasts for 24 hours. The cherries are depulped and then infused with dehydrated strawberries for a 5-day anaerobic fermentation that enhances the flavor intensity. The process concludes with a mechanical drying process that takes 10 days and a 5-day flavor maturation period.
colombia
huila
farm: Konkua Okipa near Kainantu, and Obura Wonenara
process method: Co-fermented with Fruits
roast style: light
roaster tasting notes: strawberry, key lime, chocolate
Brayan’s journey in coffee began in San Adolfo, Huila, Colombia, where his father taught him the secrets of the land. From age 13, Brayan’s after-school lessons ignited a passion for coffee. Now, he’s leading a project with over 60 coffee growers, including his family, to sell their prized cherries at better prices. They handle the collection themselves and partner with Forest and the Ancla processing station to create unique flavors through fruit fermentation.
The process begins with a 24-hour pre-fermentation in a plastic bag, which enhances the flavor. Then comes a cherry aerobic session that lasts for 24 hours. The cherries are depulped and then infused with dehydrated strawberries for a 5-day anaerobic fermentation that enhances the flavor intensity. The process concludes with a mechanical drying process that takes 10 days and a 5-day flavor maturation period.