La Palma Lot#2
1800 – 2000 masl
Honey, lime zest, stone fruit, caramel sweetness and juicy kiwi acidity, tea-like and round mouthfeel.
La Palma is a village in the district of Colasay and most of the coffee producers in this area have farms between 1700 and 2000 masl and grow Caturra, Costa Rica 95 and Castillo varieties. It seems that there is a lot more Costa Rica 95 in this area, which has adapted well and seems to give a very unique, floral profile. Coffee is generally picked and processed by the producers themselves, fermented for 24 to 36 hours and then dried on tarpaulin mats.