Colombie - Croustade aux bleuets

About the Coffee

Brayan Alvear is a fourth-generation coffee farmer from Huila, Colombia, where his family has worked the land for decades. His farm, Las Palmas, covers more than 30 hectares at 1,600 meters elevation. Brayan grew up farming the traditional way, but he has spent years developing his own approach to fermentation, building on what he learned from his family while pushing well beyond it.

This coffee uses a two-stage washed fermentation process. First, the ripest cherries are hand-selected and fermented for 36 hours under controlled conditions. Then, after dry depulping, the beans go through a second 36-hour fermentation using mosto (liquid carried over from previous fermentation batches). At that point, Brayan introduces a starter culture enriched with blueberry pulp, which allows the beans to absorb natural aromatic compounds from the fruit. The coffee then dries on raised patios for 10 to 15 days. It is the same producer behind 94 Celcius's popular strawberry fermentation release, applied here to a new fruit profile.

Brayan's focus is on precision at every step, from cherry selection to drying, with fermentation used as a tool to build a specific, repeatable result rather than as a shortcut. Las Palmas grows Caturra, a variety well-suited to Huila's elevation and known for its clean structure, which gives Brayan's fermentation experiments a stable base to work from.

About 94 Celcius

94 Celcius was founded in Montreal in 2017 by Marc-Alexandre Emond-Boisjoly. Before starting the roastery, Marc-Alexandre earned a bachelor's degree in biochemistry and a master's degree in pharmacology, and that background shapes how the company approaches roasting. Every coffee is roasted on a Probat P12 using high-precision thermal probes to map and control each roasting curve, with the goal of consistency from one batch to the next while letting each origin's character come through.

94 Celcius focuses specifically on traceable-origin coffees and producers working with experimental fermentation and processing methods. Their ongoing collaborators include Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez, all recognized within the specialty coffee industry for their fermentation work. Marc-Alexandre also sits on the board of directors of Café Collectif, where he contributes to the broader development of the coffee scene in Quebec.

"As the guy responsible for testing your coffee before you get it, sampling 94 Celcius beans was an absolute pleasure. Every cup was remarkably clear AND had depth of flavour to explore. I'm particularly excited for you to try "El Limonar", which has the potential to be another subscriber favourite."

- Dean, Director of Coffee