Bright, vibrant and
complex.
Brayan Smith is a third-generation coffee grower. Passionate about preserving his family’s coffee tradition while improving farming practices, Brayan cultivates exotic varieties including Pink Bourbon, Pacamara and Gesha. Cherries for this lot were carefully handpicked before sorting and floating to remove defects, followed by a controlled 30-hour underwater fermentation to enhance sweetness, acidity, and flavour complexity. After fermentation, the coffee is pulped, washed, and dried on raised beds under close supervision until it reaches the ideal moisture content, producing a fruit-forward and complex profile.