At La Palmera, Ignacio leads the team in innovative practices in coffee cultivation and processing, resulting in a wide variety of coffee profiles and consistency in what they produce. The coffee plants are interspersed with fruiting shade trees that also act as a cash crop for the farm, and the farm produces its own fertilizer using biodynamic practices to maintain soil and plant health. On the processing side, La Palmera uses a variety of bioreactors, dark rooms for coffee drying, and submerged tanks to achieve different styles of flavor profiles and fermentation, all supported by an onsite lab to isolate various native yeast strains and help them learn more about the results of fermentation on their coffees. This coffee undergoes a mix of aerobic and anaerobic processing before being mechanically dried.

In the cup, this coffee has a complex juicy acidity, with a sweet citrus and crisp red apple quality.

Country / Colombia

Producer / Ignacio Rodriguez

Location / Anserma, Caldas

Process / Anaerobic natural

Variety / Colombia

Altitude / 1450 masl