A floral lightness
Country
Kolumbien
Region
Huila
Farm
Finca Las Palmas
Producer
Efren Echeverry
Variety
Pink Bourbon Tabi
Mounting height
1650 M.a.s.l.
Preparation
Natural Co-Fermented
Orange Blossom, Maple Syrup & Mandarin
This coffee is juicy and fresh with a complex acidity and a medium plus body.
What happens when you add pineapple and panela to the fermentation process? The pineapple brings a bright, tropical acidity – the panela rounds it off. The result is a coffee that is juicy and fresh, with a floral lightness you wouldn't expect. Complex in the cup, but remarkably clean. Our Las Palmas is another Co-Fermented Coffee in our P14 range – and a good reason to discover new flavours.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 93°C
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First pour: Let coffee bloom with 50ml of water for 35sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 15sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 48g
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Extraction time: 26sec
Finca Las Palmas is located in Palestina, in the Colombian region of Huila, at 1,650 to 1,800 metres above sea level. Huila is one of Colombia's most renowned coffee regions. The coffees grown there are known for their pronounced fruitiness and complexity in the cup. The altitude and climate of the Sinaí region create ideal conditions for growing exceptional varietals.
Efrén Echeverri and his family have been farming Finca Las Palmas for 22 years. Six years ago, they began focusing deliberately on specialty coffee. Across 7.2 hectares, they grow Pink Bourbon, Yellow Bourbon, Caturra and Geisha. Every step, from planting to harvesting, is a family effort.
This coffee is a Natural Co-Fermented. The cherries undergo 96 hours of anaerobic fermentation, during which layers of pineapple and panela – an unrefined cane sugar – are added. The pineapple contributes a bright, tropical acidity, while the panela adds a rounded sweetness. After fermentation, the cherries dry for 15 days in parabolic drying structures known as marquesinas.
