Finca Las Palmas

The roaster partnered with Abelardo Alvear to bring Finca Las Palmas to life. This anaerobic washed Bourbon Aji lot is grown on a two hectare farm in Huila, Colombia. After selective harvest, the cherries were anaerobically fermented for about 40 hours, then depulped and fermented again for 80 hours before washing and patio drying for three weeks.

It tastes like big ripe purple fruit flavors with winey berries and jammy intensity, balanced by laser focused acidity. It might remind you of elderberry and raspberry, with a bright, expressive finish described by the roaster as explosively fruity.