Colombia

At 1,600 masl in Huila, Colombia, Las Palmas farm produces this Caturra lot under the guidance of Brayan Alvear, a fourth-generation producer whose focus on innovation and experimentation has made the farm a reference for clean, distinctive cup profiles.

Cherries are selectively harvested at peak ripeness and floated to remove impurities, then sealed in tanks for 36 hours of controlled oxidation. After dry pulping, the parchment undergoes a second 36-hour fermentation enriched with leachate from a previous batch. A 12-hour accelerated fermentation follows, driven by a mother culture combined with panela and molasses. In the final stage, that same culture returns, this time paired with green apple juice, applied across two stages over a last 36-hour fermentation. The coffee is then rinsed and sun-dried on patios for 10 to 15 days.

The result is a crisp, malic acidity with a clean fruit tone reminiscent of fresh green apple.