Colombia Bryan Alvear Grape Fruit Ferment

Another one of the fruit ferments added to the coffee during the anaerobic processing. A wonderful, in my opinion, coffee. I absolutely love the taste of this coffee and can't get enough. I'm a fan of grapes. I like purple. This is purple tasting. And grapes. I will admit it's a bit one note like these fruit ferments can be but it's such a note that it really knocks you down. I can't say this would work for espresso but sure try it. It's an anaerobic natural so i'm sure you'll get crema for days. Can't say wasting a ton of coffee is worth it but here we are.

Produced by Bryan Alvear in Colombia, this specific lot showcases the innovative potential of modern processing techniques. As an anaerobic natural coffee, it undergoes fermentation in an oxygen-free environment, a method often utilized to intensify the inherent characteristics of the cherry. While processing methods vary widely, anaerobic natural-processed coffees are frequently noted for their distinct, amplified profiles that push beyond traditional expectations.

Roasted by Royal Mile Coffee, this selection is defined by a singular, prominent grape note. When evaluating such specific flavor profiles, it is helpful to reference the flavor wheel to better understand how these fruit-forward characteristics fit within the broader spectrum of coffee sensory experiences. This offering serves as a compelling example of how producer-led experimentation at the farm level can result in a cup that highlights the unique intersection of origin and technique.