Victor Chala - La Palma Rosa Washed Pink Bourbon

Varietal: Pink Bourbon
Region: Santa María, Huila
Altitude: 2,000 masl
Harvest: August, 2025

Process: Hand-picked at peak ripeness. Cherries were floated to remove defects and held in-cherry overnight before being de-pulped. Dry-fermented for 36 hours, washed, and dried on raised beds until moisture content reached 10.5%.

About La Palma Rosa – Victor Chala

This washed Pink Bourbon comes from Victor Chala, a second-generation producer in southern Huila, Colombia. Victor grew up working on his parents’ farm before purchasing his own land 14 years ago, planting Pink Bourbon, Chiroso, Caturra, and Sidra with the goal of entering the specialty coffee market. This first release showcases his careful cultivation and commitment to producing high-quality coffee at elevation.

Pink Bourbon is a relatively new variety grown primarily in and around Huila. Genetically identified as an Ethiopian Landrace, it offers a distinct flavor potential that Victor’s meticulous practices highlight beautifully.

In the cup, this lot presents rose tea, orange zest, and elderberry—delicate, floral, and vibrant, with a sweet, lingering finish.

Tastes Like: 🌹 Rose Tea · 🍊 Orange Zest · 🍇 Elderberry

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY  typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.