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colombian coffee partner

Cacao, lime, passion fruit, orange, and pineapple notes

 

PROCESS

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This bourbon was processed with a pre-fermentation in a plastic bag for 48 hours, then passed through a process of anaerobic fermentation for 60 hours in tanks with water. With a mechanical drying process for two days, transferred to drying in a canopy under the sun for 10 days and then dried again in mechanical drying for two days. Finishing with a stabilization stage of 30 to 45 days in a grain pro bag.

ORIGIN:
HUILA
PROCESS:
NATURAL
VARIETY:
BORBON
ALTITUDE:
1400 MT
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PRODUCER

BRAYAN ALVEAR

FARM:
EL ANCLA

HISTORY

Hi my name is brayan, I was born here in Acevedo, a municipality in Huila, Colombia, specifically in San Odolfo, a rural coffee-growing area and one of the areas that produces the most coffee.

 

Here it is  a tradition to be taught all the virtues and knowledge that the land gives us, giving us the tools to be able to work in the future, since I was 13 years old my father after school took me to know everything about coffee, which years later made me understand that it was what I am passionate about and wanted to do when I grew up. 

 

This year I managed to create a project with more than 60 coffee growers including my family, who collect and sell their coffee at a better price in cherry, being a strong work because we do the collection in places that people would not even imagine the challenge that it takes , but later I will show you some of that. 

 

To finish after that together with forest and the Ancla milling station, we process them, giving an added value and achieving unique profiles that I want you to try soon, since one of my dreams is that the coffee of San Adolfo Huila reaches the whole world.