Brayan Alvear

Brayan, a proud native of Acevedo, Huila, Colombia, grew up surrounded by the lush, caffeine-rich landscape of San Adolfo, where his deep roots in coffee began. From a young age, he absorbed invaluable coffee knowledge through after-school lessons with his father, never realizing that these simple conversations would ignite a lifelong passion. Now, with a team of 60 like-minded individuals—including family—Brayan is on a mission to share their prized coffee cherries with the world, no matter how challenging the journey.

The magic of Brayan’s coffee lies in its meticulous processing. Using a unique method, the Pink Bourbon cherries first undergo a 48-hour pre-fermentation in sealed bags to deepen their flavor. They’re then depulped, and the beans, still covered in mucilage, are inoculated with dried, ground banana, imparting a creamy texture with subtle banana notes. The beans are fermented in this banana-mucilage mix for five days, enhancing their complexity before being sun-dried and mechanically processed for consistency. After a 30-day stabilization period, the beans are ready to reveal a well-rounded, bold cup that reflects the rich flavors of San Adolfo. Brayan’s dream is simple yet powerful: to spread the exceptional taste of Huila’s finest coffee far and wide. Keep those mugs ready—something special is brewing!