This coffee is from Victor Chala's Palma Rosa farm in Santa Maria, Huila, Colombia, grown at 2,000 meters altitude. It is a Caturra varietal processed using washed methods with yeast-inoculated fermentation lasting 65-80 hours. The coffee undergoes mixed fermentation with yeast in sealed containers before being washed and dried on raised beds. The result is a deeply juicy and creamy cup with notes of peach candy, orange zest, and cream.
Located in Nashville, Tennessee, Crema Coffee Roasters is a zero-waste roastery and café that started in 2008. They are dedicated to creating welcoming spaces, roasting exceptional coffee, and inspiring a love for the entire coffee journey.
