COLOMBIA La Palma – Espresso

This lot comes from Selmira Ruiz’s one hectare farm La Palma in La Perdiz, San Agustín, at 1740 meters above sea level. The site sits on clay dominant soils with volcanic influence, where steady rainfall and elevation support gradual cherry maturation and increased seed density. Pink Bourbon performs particularly well in southern Huila, producing elongated seeds and pronounced aromatic lift when harvested carefully. At La Palma, cherries are selectively picked at peak ripeness, fermented for approximately 48 hours in a controlled washed process, and dried slowly over 15 days to ensure stable moisture reduction. The result is a structured, high clarity Pink Bourbon shaped by altitude, soil composition, and disciplined post harvest management rather than heavy fermentation.