Finca Palmichal ESPRESSO

WE TASTE: Aromas of dried stone fruit lead to a sweet and jammy shot packed with tangerine and tropical fruit, with a bright acidity and a lingering caramel finish.

COUNTRY: Colombia
REGION: La Coqueta, Genova, Quindio
ELEVATION: 1650 masl
PROCESS: Washed
OTHER: Traceable, Single Origin, Sustainable

 

FARM INFO
Finca Palmichal is high on the western side of the Central Andes mountain range, in the department of Quindio. Producer Atilano Giraldo is the third generation of his family to grow coffee in Quindio. Gradually he acquired additional properties, including Finca Palmichal.

Finca Palmichal has approximately 350,000 coffee trees. Cherries are harvested and brought to a central wet mill where it is pulped, left to soak for 10 to 12 hours, washed and then dried in mechanical dryers. The dry parchment is then trucked to a mill in Armenia, where it’s milled and prepared for export.

The mill reprocesses the pulp to later use as organic fertilizer, and water from processing is recycled in drainage tanks before being returned to natural water ways.

Don Atilano has also implemented special programs for women on the farm: groups of women pickers are always assigned to groups closer to the farm and in the least steep areas to minimize the distances they need to talk and the weight they need to carry. Camps for the workers are very well maintained and the food that’s provided is excellent.

Origin photos by Interamerican