Berry Co-Fermentation: Brayan Alvear

As specialty coffee pioneers embrace the experimental spirit, controlled co-fermentation emerges as a gateway to uncharted taste territories. This avant-garde method involves a meticulous use of microbial alchemy, where specific yeast and bacteria are introduced to coffee cherries under carefully controlled conditions.

Nestled in the heart of San Adolfo, Colombia; Brayan Alvear has carefully perfected the art of controlled co-fermentation.

This young, avant-garde method involves meticulous control of microbial activity, where specific yeast and microbiomes from fruit are introduced to coffee cherries under carefully managed conditions.

A 24-hour pre-fermentation in a controlled environment begins the process. Then comes a cherry aerobic session that lasts for 24 hours. After this the cherries are de-pulped and infused with dehydrated berries for a 5-day anaerobic fermentation that enhances intensity. The process concludes with a mechanical drying process that takes 10 days.

“Our goal is to take coffee to another level, for our lives and for the growers here.” - Brayan Alvear, coffee farmer. Brayan is a young coffee producer, at just 21 years old, his work has already made waves in the industry. Brayan and the Ancla processing station already support 60% of San Adolfo's farming community with their processing, helping to reduce their workload and cost at source. 

This coffee was developed in partnership with the Forest and Ancla Milling Station in Colombia; as part of the Flavours and Colours project to support farmers in the region.