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This incredible coffee is brought to us by our good friend Bryan Alvear—and it’s nothing short of amazing.
From the first sip, this is one of those coffees that grabs your attention—bright, expressive, and beautifully refined.
Grown at 1,600 meters in the lush mountains of Huila on Bryan’s Las Palmas farm, this Caturra undergoes an innovative and deeply intentional fermentation process. From controlled oxidation to layered fermentations using mother cultures, panela, molasses, and even fresh green apple juice—every step is designed to build clarity, structure, and vibrant character in the cup.
The result? A coffee that feels alive.
In the cup, it opens with the nostalgic warmth of apple pie—sweet, spiced, and comforting—followed by the silky elegance of poached pear. As it cools, it evolves into a refined, tea-like finish reminiscent of Pu’erh tea, adding depth and complexity. The acidity is crisp and malic—like biting into a fresh green apple—with a clean, structured, and lingering finish.
This is a true expression of thoughtful processing and generational craftsmanship—where tradition meets innovation in every sip.