Colombia Finca La Palma
La Palma, a new lot from the farm of Leonila Tulcanes in the Narino region. This coffee is lovely. It's creamy cane sugar sweet, with a kiwi fruit acidity and floral black tea notes.
A new lot, this time from the Narino region, grown at 1950 masl from the farm of Leonila Tulcanes. This washed coffee carries on our run of Colombians that are complex, sweet and a joy to drink. It’s of the Colombia variety, which is a Hybrid of the Caturra and Timor Hybrid and was developed between the late 60s and early 80s. There was quite a bit of hybridisation going on then :-) It was created all in the name of disease protection (provided by the Timor), while maintaining a tasty cup (given by the Caturra) - the best of both worlds, and it helped weather the storm that was Colombia’s first leaf rust outbreak in 1983.
The “washed” process we mention here still involves some fermentation - called dry fermentation, which is the most common process in Colombia. The cherries are picked and de-pulped by machine the same day. They then go into a tank to ferment “dry” (without the addition of water) for 1 - 2 days depending on the weather. Sometimes the cherries are rinsed in between to help control the fermentation, but otherwise they just sit there fermenting in their own sweet juices. (It tastes a little like melon btw) They are then “washed” using water to remove all of the cherry flesh.