This bright Caturra varietal, Co‑Ferment Washed coffee is produced by Bryan Alvear at Las Palmas Farm in the San Adolfo region of Colombia. It’s a delicate yet fruit‑forward offering that showcases the exciting potential of modern Colombian processing.
The cup opens with a heavy, dessert‑like creamy density and finishes with a tingling raspberry brightness that makes you reach for the next sip immediately after the first. Its sensory experience is vibrant and layered—creamy, juicy, and sparkling all at once.
Tasting Notes: Raspberry, White Chocolate Maltesers, Creamy
Cup score: 89.00 ☕
This coffee is produced by Brayan Alvear, a young farmer who represents the next generation of Colombian coffee producers. It fills us with excitement as we look toward the future of Colombian co‑ferment processing and the new possibilities this emerging generation of farmers will bring to the industry. Our recent release, Guanabana, was also from the same farmer—so if you enjoyed that one, this will definitely float your boat.
This coffee was part of the LOCO Series Subscription Capsule 005 (January 2026)
ABOUT BRAYAN ALVEAR
Brayan Alvear is a young, second‑generation coffee farmer from San Adolfo, Acevedo, Huila. This is one of Colombia’s most celebrated micro‑regions. Brayan grew up learning the craft by following his father around the farm after school. Deeply rooted in the Las Palmas community, he now leads innovative processing projects at Finca Las Palmas, where he cultivates Castillo, Caturra, and Colombia varieties at 1,400–1,600 MASL. His coffees are known for their vibrant, fruit‑forward profiles, often shaped by anaerobic fermentations and experimental co‑ferments such as strawberry. Between 2024 and 2025, Brayan helped coordinate a collective effort involving more than 60 local growers, including his family, to secure better prices for coffee cherries, while also collaborating with Forest and theAncla processing station to push fermentation techniques even further.
His standout offerings—like the Las Palmas Decaf with its passionfruit and peach‑jam sweetness or the Strawberry Co‑Ferment with its bright, expressive character—have earned him growing recognition as part of a new generation of Colombian producers blending tradition, science, and community‑driven innovation to create competition‑level coffees
