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Palermo is our communal lot comprising producers from Northern Huila, specifically Santa Maria and Palermo. This group includes farmers from a pioneer project, Productores del Futuro (Producers of the Future), whose farms sit between 1,700 and 2,300 meters above sea level, near the foothills of the Huila Volcano (National Park Nevados de Huila). The region is special not only for its high elevations but also for preserving traditional varieties such as Typica, alongside Castillo, Pink Bourbon, Caturra, Chiroso, San Bernardo, and Colombia.
The combination of terroir and varieties allows this coffee to offer remarkable sweetness, red fruits, and a bright citrus acidity.
To ensure this quality, producers carefully handpick ripe cherries, ferment them for 24 hours, followed by an additional 36-72 hours after de-pulping, before washing and drying—often on patios.
It features flavor profiles of tropical fruits, sugar cane, sweet oats, and a vibrant acidity.
Palermo is our communal lot comprising producers from Northern Huila, specifically Santa Maria and Palermo. This group includes farmers from a pioneer project, Productores del Futuro (Producers of the Future), whose farms sit between 1,700 and 2,300 meters above sea level, near the foothills of the Huila Volcano (National Park Nevados de Huila). The region is special not only for its high elevations but also for preserving traditional varieties such as Typica, alongside Castillo, Pink Bourbon, Caturra, Chiroso, San Bernardo, and Colombia.
The combination of terroir and varieties allows this coffee to offer remarkable sweetness, red fruits, and a bright citrus acidity.
To ensure this quality, producers carefully handpick ripe cherries, ferment them for 24 hours, followed by an additional 36-72 hours after de-pulping, before washing and drying—often on patios.
It features flavor profiles of tropical fruits, sugar cane, sweet oats, and a vibrant acidity.