Finca Las Palmas

From Finca Las Palmas in Huila, Colombia, this two-hectare farm's selective harvest was anaerobically fermented twice—40 hours pre-depulping, then 80 hours post—before washing and three weeks of patio drying. The result is a coffee that walks the line between washed clarity and natural fruit intensity: ripe purple fruit, winey berries, and jammy notes with a bright, zesty backbone. This is the coffee Monthly Subscribers have been asking for since its debut; it's worth the hype.