Colombia Las Palmas | CO-FERMENTED WITH STRAWBERRY | Specialty Coffee Roasted at Meron

11/03/2025

COLOMBIA LAS PALMAS | CASTILLO, CATURRA, COLOMBIA | CO-FERMENTED WITH STRAWBERRY

Explore the tasting notes of a single origin specialty coffee sourced from Colombia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

 

The farm/farmer

Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan’s roots run deep in this caffeine-rich soil. It’s like the land itself whispered its secrets to him, shaping his destiny. From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops’ after-school lessons.

 

About the coffee

The journey of this coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries arrive from the Huila region, produced by Brayan Alvear, highlighting the innovative co-fermentation with fruits that defines its unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated strawberries, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of strawberry, milk chocolate, and malic acid.

 

Take a look at the cup profile:

 

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