Brayan Alvear Decaf

Get to know this coffee in detail

Brayan's roots are deeply connected to the nutrient-rich soil of the San Adolfo coffee region in Huila.

From a young age, Brayan absorbed coffee-making wisdom like a sponge, thanks to the lessons his father gave him after school.

Today, he manages several farms with more than 60 people under his direction and is passionate about pursuing coffees with bold profiles and exceptional cups.

This decaffeinated batch is proof of that. It features an innovative process that begins with a 120-hour anaerobic fermentation in cherries and co-fermentation with dehydrated passion fruit pulp. After drying, the decaffeination process is performed with sugarcane extract (SA), a natural compound derived from sugarcane crops, to remove the caffeine from the coffee beans.

Meet the producer

An exceptional decaf from Brayan Alvear in Huila

Nestled in the mountains of Acevedo, Huila, Colombia, Brayan embodies the coffee-growing spirit of San Adolfo. From a young age, while other children played, he listened to his father talk about the intricacies of growing coffee. Those conversations, filled with wisdom and love for the land, awakened in him a passion that now drives him to share the treasures of his region with the world.

Today, Brayan is not alone. Along with 60 people, including his family, he leads a community effort that combines tradition and technology to produce a coffee that tells stories in every sip. With the support of Forest and the Ancla processing plant, Brayan's coffee is not only grown, but transformed into a sensorial experience that reflects the best of San Adolfo. His dream is simple yet bold: that every cup carries with it a piece of the soul of Huila.

Innovation in processing

Brayan's coffee production process is as fascinating as the surrounding landscape. It all begins with a 120-hour anaerobic fermentation, where coffee cherries are blended with dehydrated passion fruit pulp. This step not only ensures the development of unique fruity flavors but also highlights the coffee's unique character. After fermentation, the beans are carefully dried in mechanical silos for 144 hours, achieving a perfect moisture balance. Finally, a 30-day stabilization period in GrainPro bags seals a flavor profile that combines sweet spices, passion fruit, and mandarin.

A Natural and Respectful Decaffeination

This special decaffeinated batch is processed using an innovative method that utilizes ethyl acetate (EA), a natural compound derived from sugarcane from the Cauca Valley. This process begins with humidifying the beans using pure spring water, opening their pores for effective extraction. The EA then circulates through the beans, selectively removing the caffeine while respecting the aromatic compounds.
What sets this process apart is its precision: it uses gentle temperatures and controlled pressures to preserve the coffee's nuances. After extraction, the beans are steamed to eliminate any residual caffeine and then undergo a final drying process. The result is a decaffeinated coffee that, despite losing caffeine, retains all its personality and complexity.

A Mug That Tells a Story

This batch produced by Brayan represents the cutting edge of special processes being carried out in Colombia. It is a tribute to San Adolfo and the people who make this dream possible. From the mountains of Huila to your table, each bean carries with it not only an exceptional flavor, but also the effort of a community committed to excellence and sustainability.