Farm: Hacienda La Palmera
Region: Anserma, Caldas
Varietal: Colombia & Castillo
Process: Natural +Aerobic Fermentation
Altitude: 1,450 - 2,000 MASL
Cupping Notes: Strawberry Shortcake & Watermelon
Description:Hacienda La Palmera employs 48 women year-round. These women, many of whom are single mothers supporting their families, are manually sorting the cherries to ensure only high-quality, ripe cherries are processed. A key step before fermentation and drying.
From the coffee pulp to the water used to wash his coffees, Ignacio is recycling as much as he can, reducing wastes and focusing on sustainable practices. Additionally, the processing infrastructure is entirely run by renewable energy from solar panels.
Ignacio pays above the going rates for picking to ensure that only ripe cherries are delivered. Once delivered, cherries are floated and then hand sorted, removing any that may be damaged or aren’t at ideal ripeness. Once sorted, this lot was fermented for roughly 35-40 hours aerobically. During this time, the processing team monitors brix, TDS, and PH to ensure replicable, ideal results. When fermentation is finished, cherries are dried in silos at temperatures below 38°C. These silos have 3 floors and each have arms that stir the cherries so it’s dried uniformly.