Light Roast.
 
Tasting Notes: Raspberry, Strawberry, Cranberry, Kimbusha
 
The process begins with a 24-hour pre-fermentation which enhances the flavor. Then comes a cherry aerobic session that lasts for 24 hours. The coffee cherries are depulped and then infused with dehydrated berry fruit 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.
 
Brayan, a producer from Acevedo, a municipality in Huila, Colombia, specifically in San Adolfo, is a rural coffee growing area and one of the areas that produce the most coffee. His father taught him all the virtues and knowledge that the land gives us, giving us the tools to be able to work in the future, since he was 13 years old his father took him after school to learn all about coffee, which years later made him understand that it was what he was passionate about and wanted to do when he grew up. This year he created a project with more than 60 coffee growers among them his family, who collect and sell their coffee at a better price in cherry, is strong work since they themselves do the collection throughout the municipality. Finally, together with Forest and the Ancla processing station, we process them with fruit fermentation, achieving unique profiles.