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This year's La Palma has all the floral feels we love rounded out by tropical fruit and a creamy body.

La Palma, part of Santa Barbara Estate, is truly one of the most special farms we’ve had the honor of keeping a relationship with.  Pedro Echavaria has curated incredible farms for the estate with La Palma being one, and we’re proud of the relationship we’ve built with them over the last handful of years.

Hernán, the farm’s administrator, has been with La Palma for years and has a long family tradition with the company.  His father, Julián, was the administrator of the main mill for 20 years, until he retired in 2012. Hernán is young, passionate about his job, and an important reason why La Palma is so special.

They started naturally fermenting 100% of the farm’s productivity five years ago and mechanically demucilaged everything before that.  They are constantly experimenting with different processes, but a two-day fermentation and mixing coffees from two different days of picking has become the standard for the farm and entire operation.

This specific lot, however, was an experiment that fermented for 3-4 days and mixed 3-4 different days of picking into the same tanks.  This means some coffee ferments for 4 days, some for 3 days, and so on. Under normal conditions, that would result in sour or over-the-top fruity profiles, but because they’re able to control the process, the mixed-day fermentation creates complex lactic & malic organic acids, giving the coffee more complexity, depth and sweetness. Microlots are then dried on raised beds under shade at the neighboring farm, Lomaverde.  

Pedro started this experiment in 2014 with just 1500lbs and has grown every year due feedback from us and our customers. We buy the entire experimental lot every single year, which maxed out at 4,600+lbs in 2019. It’s encouraging to see a farm increasing their quality, productivity, and income opportunities with creativity and innovation while including feedback from the buyers & roasters and you, the consumers.


Country/Region: Colombia / Santa Barbara

Farmer: Pedro Echavarría

Cultivar: Colombia

Altitude:  1450-2050m

Processing: fully washed, long fermentation

We Taste: Tropical Fruit, Floral, Creamy Caramel

Сafein free No decaf
Process Washed
Cupping Notes Fruity, Floral
Availability In stock
Altitude > 1500 m

Deeper Roots Coffee

Country:  USA

We had already fallen in love with coffee and third place environments, we had learned barista best practices and the ins and outs of coffee equipment, and we had forged a cooperative relationship with a community of coffee farmers in Santa Maria de Jesus, Guatemala. All of these experiences and connections inspired a handful of friends in Cincinnati, Ohio, to form Deeper Roots Coffee as a roasting company in 2011.

With a shared and evolving vision to participate in the specialty coffee movement, we've continued to collaborate with likeminded coffee producers from diverse regions - exploring taste, quality and sustainability. As we've grown, we've been able to roast and share extraordinary coffees with coffee shop owners, chefs, baristas, office workers and home aficionados in Cincinnati and beyond. And we've opened coffee bars of our own to showcase the coffees and to have a creative, hospitable role in local culture.

From those who grow it to those who drink it, among our team and within our communities, we strive to be good for the people.

Product categories:

Roasted coffee

Countries to which the seller delivers his products:

All countries


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