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Coffee

JUICY GRAPE Anaerobic Co-Ferment Colombia

Producer / Brayan Alvear

Farm / Las Palmas

Region / Huila

Variety /  Castillo, Caturra & Colombia

Processing / Anaerobic, Co-fermented with Fruits

Elevation / 1,400-1,600 masl

Notes / Grape Soda, Grape Tootsie Pop, Grape Jelly

from $35.00
$35.00
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Grind Style
Size

Las Palmas

The journey of Juicy Grape coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries arrive from the Huila region, produced by Brayan Alvear, highlighting the innovative co-fermentation with fruits that defines its unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry.

After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated grapes, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of brown spice, caramel, brown sugar, grape, and red grape.

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