Juicy Grape Co-Ferm
Details
Juicy Grape – Colombia | San Adolfo, Huila
12oz (340g)
Varieties: Caturra, Castillo, Colombia
Producer: Brayan Alvear
Processing: Anaerobic Co-Fermentation w/ Dehydrated Grape
Elevation: 1700–1900m
This lot from Brayan Alvear showcases precise, controlled co-fermentation at the Ancla facility in Huila. Cherries undergo 24h pre-fermentation in bags, 24h in cherry, then are depulped and fermented anaerobically for 5 days with dehydrated grapes. Mechanical drying over 10 days and a 5-day stabilization yield a dense, fruit-saturated cup with notes of red grape, caramel, brown sugar, and brown spice. A standout example of innovation in Colombian processing.
Juicy Grape Co-Ferm
Details
Juicy Grape – Colombia | San Adolfo, Huila
12oz (340g)
Varieties: Caturra, Castillo, Colombia
Producer: Brayan Alvear
Processing: Anaerobic Co-Fermentation w/ Dehydrated Grape
Elevation: 1700–1900m
This lot from Brayan Alvear showcases precise, controlled co-fermentation at the Ancla facility in Huila. Cherries undergo 24h pre-fermentation in bags, 24h in cherry, then are depulped and fermented anaerobically for 5 days with dehydrated grapes. Mechanical drying over 10 days and a 5-day stabilization yield a dense, fruit-saturated cup with notes of red grape, caramel, brown sugar, and brown spice. A standout example of innovation in Colombian processing.
Aeropress Brew Guide
• Steps:
1. Invert Aeropress and ensure a good seal.
2. Wet the filter to remove paper taste.
3. Weigh 16g of coffee and grind on a medium setting.
4. Add coffee to Aeropress on scale.
5. Start timer and pour 170g water quickly.
6. Stir 3 times to incorporate grounds.
7. At 2 minutes, stir 3 more times.
8. Attach filter cap, flip onto mug, and press for 30 seconds.
• Timing: 2.5 minutes total