Colombia

At 1,600 masl in Huila, Colombia, Las Palmas farm produces this Caturra lot under the guidance of Brayan Alvear, a fourth-generation producer known for clean, distinctive cup profiles.

The hand-picked cherries pass through several fermentation stages: first 36 hours of controlled oxidation, followed by a second fermentation enriched with leachate. A 12-hour accelerated fermentation with mother culture, panela, and molasses follows. Finally, the mother culture is reintroduced — this time blended with wild blackberry, strawberry, cherry, and Isabella grape — over a final 36-hour fermentation, letting the coffee absorb the juicy character of the red fruits. The coffee is then sun-dried on patios for 10 to 15 days.

The result: a vibrant, well-structured cup shaped by heritage and modern fermentation technique.