#137 Strawberry Co-ferment Coffee Beans from Colombia

This coffee originates from the Acevedo region in Huila, Colombia, grown by various smallholders at San Adolfo at elevations between 1400-1600 meters above sea level. Produced by Brayan Alvear and team, it undergoes a unique strawberry co-ferment processing method involving pre-fermentation in plastic bags for 24 hours, followed by aerobic cherry fermentation, depulping, and anaerobic fermentation with dehydrated ground fruits for 5 days, then mechanically dried for 10 days with a 5-day stall. The coffee features flavor notes of strawberry syrup, lemon, and brown sugar, offering a fruit-forward profile with rum-like sweetness. Suitable for both pour over and espresso preparation.