Colombia Tropical Heat Coconut Water COFERMENT

Concept Coffee Roasters Colombia Tropical Heat natural and co-fermented with coconut water

Pleasantly coconut and fruity in taste. Recommended for coconut fans :).

Brayan Alvear is a prominent young coffee producer from Acevedo, Huila, Colombia, hailing from the rural community of San Adolfo. He is widely recognized for his innovative approach to co-fermented coffees and is often cited as one of the youngest producers leading the most important premieres in the world of specialty coffee.

Growing up on a coffee farm, Alvear began learning the craft at just 13 years old under his father's tutelage. By the age of 19–20, he was already managing large-scale projects and experimenting with advanced processing methods. He is the initiator of a project that unites over 60 local coffee growers from the San Adolfo region. This initiative focuses on purchasing and selling coffee cherries at premium prices to ensure a sustainable future for local small producers.

Brayan Alvear is also a pioneer of co-fermentation—a process in which coffee cherries are fermented together with fruits or other additives, resulting in exceptionally complex and intense flavor profiles.

Pink Bourbon cherries are co-fermented with coconut water and dried coconut for 144 hours in an anaerobic environment. They are then sun-dried for 30 days along with lemon zest, which imparts a bright, tropical character to the beans. After 45 days of resting, an incredibly distinctive brew emerges — with notes of citrus, coconut, lemonade, and a creamy, tropical finish.

Every step is thoughtfully considered. Every flavor – earned. This is a bold interpretation of tradition.

Packaging:

250g coffee beans in an elegant jar