Brayan Alvear - Banana Co-Ferment

We’re typically cautious about co-ferments on the cupping table, as they often come across as overly funky or overpowering. However, Brayan Alvear—a talented young producer from Huila, Colombia—has achieved something truly special with this Pink Bourbon co-ferment. By using just a small amount of dried, ground banana, he struck a beautiful balance that complements the coffee’s unique terroir without overshadowing it.

From Forest Green:

“The Pink Bourbon coffee cherries first undergo a 48-hour pre-fermentation in sealed plastic bags, allowing them to develop a distinct depth of flavor. Afterward, the cherries are depulped, and the beans, still covered in mucilage, are inoculated with dried, ground banana. This step introduces a creamy texture and subtle banana undertones. The beans then ferment in this banana-mucilage mixture for five days, enhancing the coffee’s complexity. Following fermentation, they are pre-dried on open patios under the sun and then mechanically dried in static silos for consistency. A 30-day stabilization period completes the process, allowing the flavors to integrate into a well-rounded cup.”

The result? This coffee is outrageously good. In the cup, it’s intensely sweet, with notes reminiscent of banana Laffy Taffy or bubblegum, all wrapped in an incredibly creamy body. It’s a silky, sweet cup that’s a joy to drink at any time of day.