COLOMBIA La Palma – Espresso

This lot comes from Selmira Ruiz’s one hectare farm La Palma in La Perdiz, San Agustín, at 1740 meters above sea level. The site sits on clay dominant soils with volcanic influence, where steady rainfall and elevation support gradual cherry maturation and increased seed density.

Pink Bourbon performs particularly well in southern Huila, producing elongated seeds and pronounced aromatic lift when harvested carefully. At La Palma, cherries are selectively picked at peak ripeness, fermented for approximately 48 hours in a controlled washed process, and dried slowly over 15 days to ensure stable moisture reduction.

The result is a structured, high clarity Pink Bourbon shaped by altitude, soil composition, and disciplined post harvest management rather than heavy fermentation.

Produced by Selmira Ruiz in the San Agustín region of Huila, this Colombia La Palma – Espresso selection highlights the meticulous standards maintained by Five Elephant. The coffee is grown at 1740 masl and features the Pink Bourbon varietal, a hybrid known for its distinct cup profile and complex sweetness. As a washed coffee, this lot emphasizes clarity and acidity, reflecting the specific terroir of Colombia · San Agustín, Huila.

Washed coffees are generally celebrated for their ability to showcase the inherent characteristics of the bean, often resulting in a clean, vibrant finish. When evaluating such profiles, enthusiasts often consult the flavor wheel to identify the nuanced notes that emerge from high-quality, single-origin lots. By focusing on the precise cultivation practices of producers like Selmira Ruiz, this espresso offering provides a focused look at the potential of the Pink Bourbon variety when processed with traditional care.