Brayan Alvear

Brayan Alvear's coffee comes from the Colombian departments of Cauca and Huila, cultivated across an altitude band spanning 1400 to 1750 meters. The varietal portfolio is dominated by Caturra and Castillo, alongside Pink Bourbon, Catuai, Colombia, and other unspecified cultivars. Processing methods lean heavily toward experimental and anaerobic natural treatments, complemented by a single washed lot representation in the catalog data. The catalog footprint includes 12 total coffees represented across 9 different roasters, with 2 lots currently in stock and an average Cherrybook Index score of 62.5 across their lots. Recent catalog entries feature offerings such as the Castillo lot processed experimentally by 94 Celcius, an experimental Caturra and Castillo blend from Black & White Coffee Roasters, an anaerobic natural coffee from Press Coffee Roasters, and an experimental Caturra featured by PERC Coffee. Additional recent lots include an anaerobic natural Caturra decaf from Rogue Wave Coffee and an experimental washed Caturra co-ferment from Push X Pull Coffee. Overall, the catalog reflects a primary focus on experimental and anaerobic processing techniques applied across traditional Colombian varietals.