Luis Édgar Camacho produces coffee Finca La Palma at around 1,600 meters above sea level near Palestina in southern Huila, Colombia. He focuses on heirloom varietals and thoughtful processing methods that highlight both varietal character and the nuances of his microclimate.

Luis has become somewhat of a rockstar producer in Huila in recent years due to his skillful approach to agronomy and processing as well as his commitment in growing high-quality varietals. We've been working with Luis for a number of years now, through our Colombian sourcing partners La Real Expedicion Botanica (LaREB) and each year we release his coffees with absolute excitement.

For this Colombia Rosado lot, Luis harvests slightly overripe cherries to concentrate sugars and acids, driving a more active fermentation and a more complex, vibrant cup. The coffee rests in cherry for 24 hours to initiate fermentation, then is floated to separate dense cherries and stabilize temperature. It's then depulped and fermented for 48 hours, washed clean of mucilage, and dried in a greenhouse for 15 days, with regular raking to ensure even drying.

This results in a vibrant and supremely balanced coffee full of character and sweetness.