An exceptionally rare, unique and experimental coffee, unlike anything we have ever tasted. Best brewed slowly to highlight its delicate sweetness and intricate layers, we recommend pour-over or immersion methods that allow every note to unfold.
As amazing as it tastes, we don’t suggest putting this one anywhere near your espresso machine!
Body
Acidity
Tasting notes
Roast level
Brayan, a proud native of Acevedo, Huila, Colombia, is here to share his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan’s roots run deep in this caffeine-rich soil. It’s like the land itself whispered its secrets to him, shaping his destiny. From a young age, Brayan absorbed coffee wisdom like a sponge, thanks to his pops’ after-school lessons. Little did he know, those coffee chats would ignite a passion within him. Now, alongside 60 like-minded individuals (including his own family), Brayan is on a quest to share their prized coffee cherries with the world. It’s no easy feat, but they’re up for the challenge. And that’s where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan’s beans receive the royal treatment, resulting in flavor profiles that’ll knock your socks off. His dream? Simple yet powerful: to spread the rich, bold taste of San Adolfo Huila’s finest brews far and wide.
The process begins with a 24-hour pre-fermentation in a plastic bag, which enhances the flavour and the body of the coffee itself. After the pre-fermentation, the cherries are depulped and left with as much mucilage as possible to start a 5-day anaerobic fermentation with the addition of dehydrated, ground fruit, which promotes a transfer of flavours to the coffee during these 5 days. The dehydrated fruit is used to have a higher concentration of the fruit flavour instead of the water content of the fruits. This fermentation is done in containers of 200 kg to 1000 kg. After the fermentation is finished, the coffees are put to drain to take out the excess of must and sent to be dried.
These coffees are dehydrated after the fermentation in mechanical dryers below 32 Celsius degrees for 2 to 3 days, followed by 5 days of mechanical drying below 40 Celsius degrees in static dryers, which move the coffees around every 30 minutes to have a more homogeneous drying. Before milling, the coffee is stabilized in GainPro bags for 30 days.
Always the best choice. Grind at home for maximum freshness and full control over your coffee.
Our coarsest grind. Ideal for Cafetiere, Chemex, Cold Brew, and Batch Brew.
Works well for cone brewers like V60, and flat-bottom brewers like Kalita other pour-over brewers.
A finer grind suited to Moka pots, AeroPress, and most domestic espresso machines with pressurised baskets.
Very fine and intended for commercial espresso machines. For best results, grinding fresh is recommended.
