Colombia Las Palmas

Colombia Las Palmas redefines coffee flavors. If you loved our Juicy Lulo release from Bryan Alvear last year, you’ll be excited to know this coffee comes from the same innovative producer, continuing to push the boundaries of coffee’s potential. The innovative method behind Colombia Las Palmas begins with the careful selection of rare Pink Borbon cherries, which are then co-fermented with dehydrated coconut and coconut water. This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse into the beans. After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process. Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before milling. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits.

Flavor Profile

Coconut, creamy, lemonade, tropical fruits

• Light-medium roast
• Bright Acidity
  
• Light body
• AMAZING for complex pour over, 17:1

Origin Info

Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan's roots run deep in this caffeine-rich soil. It's like the land itself whispered its secrets to him, shaping his destiny.

From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops' after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan's on a quest to share their prized coffee cherries with the world. It's no easy feat, but they're up for the challenge.

And that's where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan's beans get the royal treatment, resulting in flavor profiles that'll knock your socks off. His dream? Simple yet mighty: to spread the rich, bold taste of San Adolfo Huila's finest brews far and wide. So keep those mugs ready, folks – Brayan's brewing up something special!

• Origin: Huila, Colombia
• Elevation: 1,650 Meters
• Variety: Pink Borbon
• Process: Coconut Co-Fermentation