Palma Rosa - Colombia

Perched at 2,000 meters above sea level in Santa María, Huila, Finca Palma Rosa is a 6-hectare farm managed by Víctor Chala, a second-generation coffee producer with over a decade of experience growing specialty coffee. Of the total land, 4.5 hectares are planted with fun varieties like Chiroso, Pink Bourbon, Sidra—and of course, Caturra. This particular lot is 100% Caturra, a variety we keep coming back to for its balance, clarity, sweetness and complexity. Víctor’s cultivation and processing bring out everything we love about it. His process starts with picking only the ripest cherries. They’re floated to sort out any defects, then de-pulped and sealed in tanks to ferment with yeast for 65 to 80 hours. After that, the coffee is washed and dried slowly on raised beds, taking 10 to 15 days depending on the weather. Víctor Chala grew up watching his parents grow coffee for the local cooperative. 14 years ago he purchased the family farm and today, he’s carving out a different path—one rooted in experimentation and quality. This is our first year buying coffee from Palma Rosa. Hopefully not the last!