Colombia, Coconut

Farm Description 

Produced at Las Palmas Farm in Acevedo, Huila, this coffee is crafted by Brayan Alvear, a forward-thinking Colombian farmer renowned for his experimental processing methods. At 1,400–1,600 MASL, the farm’s fertile soils and cool mountain climate provide ideal conditions for cultivating Castillo, Caturra, and Colombia varieties. Brayan’s innovation in fermentation has made Las Palmas a hub for unique, fruit-infused flavor experiences.  

Coffee Overview 

The Coconut lot is one of Brayan’s most playful and indulgent creations. Through a carefully designed co-fermentation with fruits, this coffee captures tropical creaminess and nutty sweetness, transforming the traditional Colombian profile into something distinctly exotic. 

Processing Method 

Co-Fermented with Fruits – Freshly harvested cherries are combined with coconut and other natural ingredients during a controlled anaerobic fermentation. This enhances the coffee’s inherent sweetness and imparts creamy, dessert-like flavors. After fermentation, the coffee is slowly dried to preserve balance and clarity. 

Cup Profile 

Vanilla · Coconut Cream · Hazelnut 
A rich and silky cup with smooth vanilla notes, luscious coconut cream, and a toasted hazelnut finish. Decadent and dessert-like, with a velvety mouthfeel and lingering sweetness.