Wilson Ramon Jóven
Finca Las Palmas
Region: Laureles Village, Municipality Pitalito Village, Huila, Colombia
Elevation: 1670 masl
Cultivar: Gesha
Process: Double Fermented & Double Washed: Depulped after whole cherry maceration, then fermented, washed twice, and dried in the sun
Tasting Notes: Lavender, Orange Blossom, Milk Chocolate
Wilson has 40 years of coffee cultivation experience and purchased the land for Las Palmas 15 years ago. Finca Las Palmas is a 4-hectare family family estate and is a small operation with only 5 employees during the harvesting months. Neighboring producer families assist as well, as is common in coffee-centric communities like Las Laureles.
This coffee went through an anaerobic washed fermentation. Gesha cherries were picked when intensely red. The finca waited about 15-20 days between picking, to allow the small block of gesha plants to accumulate enough very ripe cherry to process.
Fresh picked cherry for this lot was 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 took 15 days during which the parchment is rotated 3-4 times per day.
This coffee is delicate and sweet with herbal and floral notes. Lavender, orange blossom with milk chocolate finish.
Finca Las Palmas
Region: Laureles Village, Municipality Pitalito Village, Huila, Colombia
Elevation: 1670 masl
Cultivar: Gesha
Process: Double Fermented & Double Washed: Depulped after whole cherry maceration, then fermented, washed twice, and dried in the sun
Tasting Notes: Lavender, Orange Blossom, Milk Chocolate
Wilson has 40 years of coffee cultivation experience and purchased the land for Las Palmas 15 years ago. Finca Las Palmas is a 4-hectare family family estate and is a small operation with only 5 employees during the harvesting months. Neighboring producer families assist as well, as is common in coffee-centric communities like Las Laureles.
This coffee went through an anaerobic washed fermentation. Gesha cherries were picked when intensely red. The finca waited about 15-20 days between picking, to allow the small block of gesha plants to accumulate enough very ripe cherry to process.
Fresh picked cherry for this lot was 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 took 15 days during which the parchment is rotated 3-4 times per day.
This coffee is delicate and sweet with herbal and floral notes. Lavender, orange blossom with milk chocolate finish.
Finca Las Palmas
Region: Laureles Village, Municipality Pitalito Village, Huila, Colombia
Elevation: 1670 masl
Cultivar: Gesha
Process: Double Fermented & Double Washed: Depulped after whole cherry maceration, then fermented, washed twice, and dried in the sun
Tasting Notes: Lavender, Orange Blossom, Milk Chocolate
Wilson has 40 years of coffee cultivation experience and purchased the land for Las Palmas 15 years ago. Finca Las Palmas is a 4-hectare family family estate and is a small operation with only 5 employees during the harvesting months. Neighboring producer families assist as well, as is common in coffee-centric communities like Las Laureles.
This coffee went through an anaerobic washed fermentation. Gesha cherries were picked when intensely red. The finca waited about 15-20 days between picking, to allow the small block of gesha plants to accumulate enough very ripe cherry to process.
Fresh picked cherry for this lot was 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 took 15 days during which the parchment is rotated 3-4 times per day.
This coffee is delicate and sweet with herbal and floral notes. Lavender, orange blossom with milk chocolate finish.