La Palma

Luis Edgar Camacho Mateus in Huila, Colombia

Bird perched on a branch amidst lush greenery with mountains in the background

The Land

La Palma sits in Acevedo, Huila, at 1,550 metres above sea level. The region is celebrated for good reason: volcanic soils, a balanced climate, and reliable rainfall create ideal conditions for developing complex, nuanced flavour in the cup.

Mountain landscape

Spanning 9 hectares, La Palma is a family operation where every member plays a role. Luis Edgar blends traditional agricultural knowledge with modern technique, maintaining both quality and yield.

Forest scene with misty mountains in the background
Person walking on a dirt path with greenery and a cloudy sky in the background

Processing

Cherries are hand-picked at peak ripeness, then depulped and fermented for 24 to 48 hours before being thoroughly washed and dried on raised beds for 15 to 20 days. This careful washed process produces a clean, balanced cup.

Bright and refreshing.

Notes of rosehip, redcurrant and cherry.