Finca Las Palmas

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Experimental
  50
• Funky
  40

This is a special coffee! When Stephen from the Coffee Quest offered us an early look at this then-unnamed coffee, he knew we'd fall in love. Naturally he was correct, and the sample leapt off the table. We were bowled over by big, ripe, zippy purple fruit flavors from across the spectrum. We got wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. berries, jammy intensity, and laser focused acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. This coffee went out to our Monthly Subscribers first, and many of them have been messaging us asking when this coffee would land on the menu — so here we present to you the Finca Las Palmas Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Aji. Some cups taste more like a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., some taste more like a clean naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., but they're all explosively fruity. We hope you love it! Also available as green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. for home roasters. This is a different farm than the Las Palmas Prodigal first offered almost three years ago. This Finca Las Palmas is operated by Abelardo Alvear and spans just two hectares. He selectively harvested ripe cherries and anaerobically fermented them for approximately 40 hours. After depulping, the coffee fermented anaerobically once again for 80 hours. After washing, the coffee patio dried for three weeks. Process: Anaerobic Washed Region: Huila, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Bourbon Aji Make sure to check that the roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. you've selected is what you're looking for — if there is an "upcoming roast" for this coffee, the upcoming roast date is listed under the tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. at the top of this product page. Please read our shipping info page!