Description
About Las Palmas
About Las Palmas
This coffee's journey begins in the Huíla region, produced by Brayan Alvear. A 24-hour pre-fermentation is carried out in plastic bags, followed by a 24-hour fermentation in cherry.
This coffee's journey begins in the Huíla region, produced by Brayan Alvear. A 24-hour pre-fermentation is carried out in plastic bags, followed by a 24-hour fermentation in cherry.
After pulping, the beans are co-fermented anaerobically for 5 days with dehydrated passion fruit, an innovative process, allowing the coffee to absorb rich, fruity flavors. The grains are then mechanically dried for 10 days,
ensuring consistent humidity levels, before a final 5-day stabilization period.
ensuring consistent humidity levels, before a final 5-day stabilization period.
