Brayan Alvear - Juicy Cherry

MEET THE PRODUCER | Not even 21 years old, Brayan Alvear might just be the youngest producer to headline our single origin menu. Brayan was born and raised in the rural town of Acevedo, where his dad began teaching him about coffee when he turned thirteen. Last year, Brayan coordinated a project involving 60 coffee growers in the San Adolfo region of Colombia, collecting and selling coffees in cherry from some of the most remote locations in the region. And, he managed to do all of that while also navigating life as a brand new parent! Both his personal and professional stories affected one of our own, Anthony Ragler, so much so that he used one of Brayan's co-fermented coffees as his milk course at the US Barista Championship last year.
TRUST THE PROCESS | Affectionally named Juicy Cherry, this coffee is truly a collaborative effort. The beans were grown on Brayan's farm in Huila, and after being picked at peak ripeness, they were transported to Shady and Elias Bayter's storied farm in Tolima for processing. There, the lot underwent three rounds of fermentation: first, a pre-fermentation in plastic bags for 24 hours, followed by an additional 24 hours of aerobic fermentation in cherry. Finally, the cherries were de-pulped and left to ferment in anaerobic environment for five days, alongside dehydrated, ground cherries. Drying took place over the course of ten days using mechanical dryers.