Colombia - Las Palmas | Hydro Honey Pineapple Juice Co-Ferment

This Pineapple Juice Co-Ferment starts bright and funky, with ripe strawberry aromas and fresh tropical fruit sweetness, then rounds out with a rich chocolate finish. 

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. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan's on a quest to share their prized coffee cherries with the world. Expanding upon the knowledge passed down to him, Brayan is now cultivating his own knowledge to pass down, experimenting with microbial cultures and extended fermentation to create complex, exciting coffees. Thanks to him, Las Palmas is now known for clean, expressive, and consistent cup profiles. 

The Co-Fermentation Process

This labour intensive process allows coffees to ferment alongside other ingredients– in the case of this particular coffee, it's pineapple juice– enhancing flavours that are already present in the coffee while also creating new sensory experiences.

Cherries are harvested at peak ripeness and floated to further refine the selection process, then placed in sealed tanks for 36 hours to initiate controlled oxidation. The coffee is then dry pulped and undergoes a second 36-hour fermentation with the addition of leachate (coffee must) from a previous batch to enrich microbial activity. An accelerated fermentation follows during the first 12 hours, using a mother culture of microorganisms, panela, and molasses, creating optimal microbial conditions. The mother culture is then reintroduced, now blended with pineapple, and applied in two stages over another 36-hour fermentation. This allows the coffee to absorb vibrant tropical acidity and sweetness. After fermentation, the coffee is rinsed and sundried on patios for 10 to 15 days, depending on the weather.

Here's where we recommend starting

• Resting time: 1-2 weeks; 10 days for espresso
• Filter Brew: 88C, 1:15-1:16, brew time 2:30-3:30
• Espresso: 1:2.2 90C, 27s