Brayan Alvear Caramel Cofermented Washed

Las Palmas is located in Risaralda, Huila, at 1,600 meters above sea level, spanning 30 hectares in a landscape where fertile volcanic soils support a diverse range of specialty varieties. The farm is managed by Brayan Alvear, a fourth-generation producer who learned coffee cultivation and processing from his father from an early age. 

Building on this foundation, Brayan has introduced a strong focus on experimentation, particularly through innovative co-fermentation techniques that have gained recognition across specialty markets. His work combines careful agronomy with precise processing, resulting in distinctive microlots known (and celebrated) for their clarity, consistency and expressive cup profiles. 

Las Palmas cultivates a broad range of specialty varieties including Caturra, Castillo, Pink and Red Bourbon, Geisha and Bourbon Sidra, reflecting Brayan's commitment to both heritage and experimentation. 

During harvest, Brayan and his team selectively handpick ripe cherries, keeping strict separation of varieties. Cherry is sorted by flotation and placed in sealed tanks for 36 hours to initiate controlled oxidation.  

Cherry is then dry pulped, and the parchment with mucilage undergoes a second 36-hour fermentation in plastic tanks, enriched with leachate from a previous fermentation to stimulate microbial activity, with the first 12 hours running as an accelerated fermentation using a mother culture of microorganisms with raw sugar and molasses to optimize microbial development and enhance sweetness.  

The mother culture is then reintroduced, blended again with molasses and raw sugar (panela) and applied in two stages over a final 36-hour fermentation. This final stage further develops the distinctive ‘caramel’ character of this exceptional coffee. 

After fermentation, the coffee is washed and sun-dried on patios for 10 to 15 days depending on weather conditions.

The Huila region is one of the most well-known coffee growing areas of Colombia. The Department of Huila has a population of 1.125 million and is located in the southwest of the country. The capital of the department is Neiva, a city of about 380,000.  

Along with Cauca and Nariño, Huila is one the three departments where the Colombian Massif is located. A massif is a group of mountain ranges and the Colombian Massif, which is known locally as Nudo de Almaguer, provides up to 70% of safe drinking and agricultural water for the Colombian population. 

The Magdalena River, Colombia’s largest river, runs through the region, providing plenty of water for coffee farming and generating (directly and indirectly) up to 86% of Colombia's GDP. The mountain range also features the fertile volcanic soil so typical to the Andean Mountains. 

Caturra, a coffee variety known for its short, compact stature, is a natural mutation of Bourbon. It was first discovered in Minas Gerais, Brazil around 1915. The variety is the result of the mutation in a single gene of the Bourbon variety that made the plant smaller but still high yielding. As it spread, Caturra enabled higher-density coffee cultivation.

As a direct descendant of Bourbon, Caturra is well known for delicate and complex flavors that are often floral and fruity. At the same time, its close relationship with Bourbon means Caturra is very susceptible to coffee leaf rust (CLR) and other common coffee diseases and pests. As a result, Caturra was later bred with CLR-resistant hybrids from Timor-Leste, producing the Catimor and its subsequent varieties.

Founded by experienced agricultural trader Vicente Mejía, Clearpath Coffee works with producers in Colombia and exports high quality, sustainable single-origin coffees from smallholders, cooperatives and estates. Clearpath partners with producers to support ethical, sustainable growth through fair prices, direct communication with buyers and building long term relationships with sustainability-minded buyers.