La Palmera

Ignacio Rodríguez inherited Finca La Palmera from his father, who began the farm with just 3 hectares in 1969.

Ignacio is steadily replacing Castillo with high-performing varieties like Geisha and Pink Bourbon, while trialling planting densities and fermentation techniques in an on-site microbiology lab.

Now spanning 165 hectares in Caldas, Colombia, La Palmera is a space for experimentation and progress, focused on producing exceptional coffee through careful variety selection and innovative processing.

La Palmera is one of the few large estates in a region of smallholders, employing 48 women year-round for hand-sorting, and providing housing, meals, and fair pay for all workers.

Sustainability is central, with solar-powered processing, organic composting, and shade tree planting forming part of a broader move away from chemical inputs.