Colombia Palma Rosa - Yeast Inoculated Anaerobic Washed Caturra
Summary
Single-origin Caturra from Finca Palma Rosa in Santa María, Huila, Colombia, produced by Víctor Chala. Grown at 1600–2000 masl and processed by yeast-inoculated anaerobic washed method: cherries are depulped, fermented with yeast in sealed containers for 65–80 hours, washed, and dried on raised beds for 10–15 days. Light roast with tasting notes of donut peach, red cherry, pineapple juice, white peach, blood orange, white sugar, and grapefruit soda — a bright, clean, fruit-forward cup with pure, direct sweetness.
Espresso
- Time
- 25 s
- Temperature
- 93°C
Rest 4–6 weeks off roast. Adjust based on roast level and density. Look for dense sweetness, no harsh finish, lingering fruit or chocolate clarity. If thin, grind finer or increase ratio; if harsh, coarsen or lower temp slightly.
Filter
- Coffee in
- 21.5 g
Grind: Medium-fine
- 1.Bloom with 2–3x coffee weight (45–60g for 21.5g dose)
- 2.Bloom for 60 seconds (1:00)
- 3.Do 2–3 controlled center-out pours
- 4.Avoid heavy swirling or stirring
- 5.Let it draw down naturally with a light rattle after the last pour
Aim for extraction yield 20–23% and TDS 1.35–1.55. Water: 30–80 ppm, moderate alkalinity, balanced calcium/magnesium. Rest 2–6 weeks off roast.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Víctor Chala
- Altitude
- 1600 - 2000 m.a.s.l
- Variety
- Caturra
- Notes
- Peach, Blood Orange, Grapefruit, Pineapple, Cherry, Sugar
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The roaster
Color Coffee Roasters, based in Eagle, Colorado, is a specialty coffee roaster born from years of obsession and backyard tinkering. They're on a mission to spr…
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