La Palma

Naturally roasted coffee

From the mountains of Pueblo Rico, in Risaralda, comes La Palma, an exceptional coffee grown on the farm of the same name by Yeimy Loaiza. There, between 1,570 and 1,850 meters of altitude, the Gesha variety reaches its maximum expression thanks to a unique microclimate that slows down maturation and concentrates the sugars of the fruit.

The work at La Palma combines precision and respect for the environment. The cherries are hand-picked and selectively harvested, sanitized with filtered water and ultraviolet light, and undergo a double classification before being pulped using a Honey process, which preserves part of the mucilage and enhances its natural sweetness. Drying is carried out in two phases: first for twenty days on African beds, and then by controlled mechanical drying that ensures consistency and stability in the bean.

Beyond the process, La Palma is also the story of a vision. What began as a livestock project in 2015 transformed into a leading coffee farm in its region, involving local and indigenous families and committing to a sustainable and quality model. Each harvest is the result of that union between technique and community, of a way of working that seeks to leave a positive mark on the land and on the people who cultivate it.

In the cup, La Palma displays all the charm of the Gesha variety: bright acidity, silky body, and floral and citrus notes that evoke jasmine and orange blossom. An elegant and luminous coffee that summarizes the soul of Risaralda and the passion of those who make it possible.

Store in a cool, dry place.