Colombia Las Palmas Banana Co-Fermented Coffee | Pink Bourbon

A creamy, fruit‑forward banana co‑fermented coffee from producer Brayan Alvear, crafted at his high‑altitude farm Las Palmas in Acevedo, Huila. This release represents the new wave of Colombian experimental processing — expressive, dessert‑like and unmistakably Pink Bourbon. Brayan affectionately calls this lot “Pink Bourbon Cake”, and it’s easy to see wh

The Producer: Brayan Alvear, Las Palmas

Perched at 1750 MASL, Las Palmas is home to Brayan’s meticulous approach to fermentation and flavour development. As part of Colombia’s next generation of experimental producers, he is redefining what Pink Bourbon can be — pushing boundaries with co‑fermentation, microbial control and flavour‑driven processing.

At Motobean, we’ve named this lot Las Palmas Banana as a nod to both his farm and the unmistakably creamy, tropical character he has created.

Processing: Dried Banana Inoculation Co‑Ferment

This is one of the most refined expressions of Pink Bourbon we’ve tasted — a scientific, multi‑stage co‑ferment designed for maximum flavour impact:

• 48‑hour pre‑fermentation in sealed bags to build sweetness and depth

• Dried banana inoculation after depulping, using ground banana as a natural sugar source and fermentation catalyst

• 5‑day extended fermentation in a banana‑mucilage mixture, developing creamy texture and layered complexity

• Sun pre‑drying + mechanical drying for structure and stability

• 30‑day stabilisation in GrainPro bags to integrate the exotic esters and harmonise the final cup

The result is a luxurious, fruit‑driven banana co‑fermented coffee with exceptional clarity and texture.

Tasting Notes

• Creamy Banana
• Milk Chocolate
• Tropical Acidity
• Brown Spice
• Candy‑like Sweetness

A medium‑light omni roast that delivers a silky, high‑definition flavour experience across both filter and espresso.