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.
Altitude 2000 MASL
Varietal Caturra
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Sorting Level
3-4%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Caturra
A naturally-occurring mutation from Bourbon; Caturra produces good yields, and produces excellent quality at high altitudes