Berry'd Treasure - Colombia Co-Ferment

At the helm of Berry'd Treasure is 21-year-old coffee farmer Brayan Alvear, a rising star in the coffee world. This remarkable project brings together over 60 smallholder farmers from the serene region of San Odolfo.

Brayan, rooted in the heart of this remote landscape, has rallied his fellow farmers for a groundbreaking endeavor – crafting unique and experimental coffees through co-fermentation with a medley of fruits.

In collaboration with the renowned producers Shady and Elias Bayter, Brayan and his neighboring farmers have opened a gateway to the global coffee market while retaining their unwavering focus on farming. They entrust the processing of their coffee cherries to industry-leading innovators.

This novel approach results in coffees boasting a distinctive flavor profile, commanding higher prices in the green coffee market. As a result, participating farmers enjoy significantly increased compensation for their harvest without the added burden of processing.

Co-fermentation, an exciting and cutting-edge coffee processing method, is currently making waves in the coffee world, with Colombia leading the charge. In this particular variation of co-fermentation, the journey begins as ripe coffee cherries are carefully placed into a sealed plastic bag, where they undergo a 24-hour pre-fermentation process. They then transition to an open-air fermentation bath with water, continuing for another 24 hours.

Following this initial stage, the cherries are depulped, setting the coffee seeds on a path to a 5-day anaerobic fermentation adventure, alongside dehydrated berries. The seeds are meticulously washed before embarking on a 10-day drying voyage within a temperature-controlled silo. This meticulous process gives birth to a coffee with unparalleled flavor and character.