The Farm
Introducing Loyal’s first taste into the world of co-fermented coffee! Of course, coffee cherries come ripe with their own natural flavors, but now and then, a farmer asks the question: why not push it further? Brayan Alvear is one of those farmers. His farm, Las Palmas, sits at an altitude range of 1400 - 1600 MASL in the Colombian region of Huila. A native among a population of 98% caucasian descent, Brayan learned the coffee trade directly from his father. Bringing that family knowledge to new levels, Brayan has experimented with co-fermenting his beans with dehydrated fruits, allowing those fruits to impart an extravagant amount of flavor onto the beans.
This process takes a relatively long time. The stages of processing goes as follows: freshly picked Castillo and Caturra cherries sit in sealed bags to ferment anaerobically for 24 hours, then are opened for another 24 hours of aerobic fermentation, then five more days of anaerobic fermentation commingled with dehydrated grapes, lastly 10 days for the beans to fully dry. All of this leaves us with an explosion of flavor!
