Colombia Palma Rosa - Yeast Inoculated Anaerobic Washed Caturra

COLOMBIA PALMA ROSA - YEAST INOCULATED ANAEROBIC WASHED CATURRA DONUT PEACH, RED CHERRY, PINEAPPLE JUICE Fresh harvest caturra with his deft yeasted process. Excited to be seeing some fresh harvest Colombia lots arrive! A pretty and delicate coffee with lovely donut peach and red cherry flavor with a pineapple juiciness. This is on the milder side of a yeast inoculation coffee and it really just drinks little a bright and clean washed coffee with the fruits amplified. Sweetness is pure and direct like white sugar. Delicious! BEAN DETAILS: ORIGIN: Santa Maria, Huila, Colombia PRODUCERS: Victor Chala VARIETY: Caturra ALTITUDE: 1600-2000 masl PROCESS: He begins by harvesting the ripest cherries and floats them to remove any defects. He then depulps the coffee, places it in sealed containers, and begins a mixed fermentation with yeast for 65-80 hours. The parchment is then washed and laid to dry on raised beds for 10-15 days, depending on the weather. TASTING NOTES: white peach, blood oramge, white sugar, grapefruit soda ROAST TYPE: Light Farm Level Finca Palma Rosa - Santa María, Huila, Colombia Finca Palma Rosa is located in Santa María, Huila, Colombia, and is managed by Víctor Chala, a 38-year-old, second-generation coffee producer. The farm spans 6 hectares of land, with 4.5 hectares planted in coffee, sitting at an elevation of 2,000 meters above sea level. Here, he grows Chiroso, Caturra, Pink Bourbon, and Sidra. Processing Víctor's process is a very exciting one. He begins by harvesting the ripest cherries and floats them to remove any defects. He then depulps the coffee, places it in sealed containers, and begins a mixed fermentation with yeast for 65-80 hours. The parchment is then washed and laid to dry on raised beds for 10-15 days, depending on the weather. Producer Story Víctor Chala has been around coffee his entire life. He remembers his parents as producers, always selling to the local cooperative. However, he bought Finca Palma Rosa 14 years ago as a leap of faith, since he saw a future in coffee growing for the specialty market. Today, we're glad to say that his leap of faith has borne fruit—which in this case is crazy good coffee!