Victor Chala "Palma Rosa"

Victor Chala's Palma Rosa is a treasure trove of high-quality varietals. This particular lot stood out on the cupping table for its tropical passion fruit and tamarind qualities. After de-pulping the fruit, Victor places the coffee in sealed containers and begins a mixed fermentation with yeast for up to 80 hours. The parchment is then washed and laid to dry on raised beds for 10-15 days.