Las Palmas - Colombia

• Origin: Huila, Colombia
• Tasting Notes: Raspberry, Pomegranate, Hibiscus
• Roast: Light Roast
• Process: Co-ferment Natural Process
• Cultivar(s): Tabi, Caturra

Story
Finca Las Palmas sits at 1,650 meters in the Sinaí region of Palestina, Huila — a 7.2-hectare family farm where Efrén Echeverri and his family have grown specialty coffee for six years, guided by 22 years of connection to this land. They cultivate Pink Bourbon, Yellow Bourbon, Caturra, and Geisha with a hands-on approach that carries through every stage of production.

This lot undergoes a Natural Co-Fermentation: freshly harvested cherries rest in an anaerobic environment for 96 hours alongside layers of pineapple and panela. The pineapple lends bright tropical acidity; the panela adds sweetness and body. Rather than masking the coffee's character, these additions draw out its natural complexity. After fermentation, the coffee dries on parabolic beds for 15 days, reaching a final moisture content of 10.5% — a slow, careful process that results in a clean, stable cup.

Description
Anaerobic pineapple co-ferment natural processed lot from the Echeverri family in the mountains of Huila.

See our Coffee Brew Guides for more information about brewing coffee at home.