Palenque Natural

Palenque is Cabresto’s first lot dedicated to experimentation and to consolidating larger volumes in Andes. It marks the beginning of their specialty coffee training journey in the region. This lot was mentored by Andrés Cardona after an event where nine producers came together, each processing between 30 and 200 kg, to collectively build this lot. To begin developing the profile, they started with a shorter, safer fermentation using tools commonly available on their farms. The cherries were left to ferment for three days. In the cup, it is sweet and structured, with dark chocolate notes and a full body, a bright pineapple-like acidity, and a brown sugar finish.