A floral masterpiece from Huila, Colombia.
A double-fermented, double-washed Geisha from Wilson Ramon Jóven’s Finca Las Palmas in Huila, Colombia.
Silky and weightless in the cup, it blooms with delicate notes of orange blossom, lavender, jasmine, and a soft wash of milk chocolate
Coffee
Finca Las Palmas | Colombia - Double Ferment, Double Washed - Geisha
Tasting Notes: Orange, Lavender, Jasmine, Milk Chocolate
Origin: Huila, Colombia
Variety: Geisha
Process: Double Ferment, Double Wash
Altitude: 1670m
Roast: Filter | 82 Agtron | Light
People & Land
Wilson Ramon's farm, Finca Las Palmas, is south of the city of Pitalito, one of the major urban areas in Huila, located in the southern end of Huila's central valley. From Pitalito in all directions, smaller towns like Wilson's run up the escarpments in a rugged and densely tropical landscape, almost entirely agricultural.
Wilson has 40 years of coffee cultivation experience, though he purchased the land for Las Palmas is only 15 years ago. Thanks to the unique climate of this part of the country there are two distinct harvest periods every 12 months, which means growers like Wilson getting the most yield from their farms spend at least half the year picking cherry, slowly and steadily as it ripens in bursts.
Las Palmas is a small operation with only 5 employees during the harvesting months. Neighbouring producers families assist as well, as is common in coffee-centric communities like Las Laureles.
Process
Fresh picked cherries for this lot were float-tested to provide an additional step for consistency and density (underdeveloped seeds or damaged cherry will float, whereas dense, fully mature cherry will sink). Final selected cherry was then tied into nylon sacks and left to ferment anaerobically for 24 hours-a step believed to encourage additional sugar development in the fruit without the threat of oxidation, and also to soften the fruit fibers prior to pulping. After this first fermentation step, the coffee was depulped and the parchment fermented in a traditional, open cement tank for another 24 hours. After this second fermentation the parchment was washed twice with fresh water and then moved to the farm's solar dryer to dry on raised beds, a process that takes 15 days during which the parchment is rotated 3-4 times per day.
