This coffee is from Finca Palma Rosa in Santa María, Huila, Colombia, managed by Víctor Chala, a second-generation coffee producer. The 6-hectare farm sits at 2,000 meters above sea level with 4.5 hectares dedicated to coffee production. This lot is 100% Caturra variety, processed using a yeast inoculated washed method. Selectively harvested ripe cherries undergo depulping, then mixed fermentation with yeast for 65-80 hours in sealed containers, followed by washing and drying on raised beds for 10-15 days. The coffee features tasting notes of lychee, grape, and tropical flavors with a filter roast level.
Go Get Em Tiger was founded in Los Angeles in 2013 by Kyle Glanville and Charles Babinski, both former United States Barista Champions. The company began as a multi roaster operation before launching its own roasting program in 2018, built around a philosophy of amplifying each coffee's natural sweetness and complexity. GGET sources exclusively clean, washed process coffees, intentionally avoiding trendy fermentation methods in favor of execution and consistency. That discipline reflects the founders' competition backgrounds, where precision matters more than novelty.
