La Palma

• Country: Colombia
• Region: Pitalito, Huila
• Altitude: 1.700 m.a.s.l.
• Varieties: Caturra, Colombia
• Processing Method: Fully washed and traditionally fermented for 40-48 hours.
• Drying Method: Fully sun-dried on covered house-type patios for 15-18 days, depending on weather

This coffee features a fruity and complex flavor profile with notes of sweet plum, tart redcurrant, and rich cacao, resulting in a well-balanced and satisfying cup.