Punkt. has roasted a Colombian espresso that combines sweetness, balance, and a subtle juiciness in a profile that works well both on its own and in milk-based drinks. The flavor profile features milk chocolate, dandelion, and red apple, giving the cup a rounded, elegant, yet sufficiently lively character. This is not an aggressive or over-the-top espresso, but a coffee built on clarity, stability, and well-balanced sweetness. Overall, it comes across as very smooth and precise.
Behind this lot is Benedicto Puentes from the Palma Roja farm in the Tolima region of Colombia . The farm was established in 1995 as a family project and is now among the most progressive operations in the area. Benedicto, the youngest son of the original founders, took over the leadership with the ambition to elevate the quality of local production while also helping neighboring farmers. Together with his wife Helena, he teaches them how to better manage fermentation, harvests, and negotiate fair prices. His goal is to elevate Tolima to the level of Colombia’s most renowned regions, and this coffee is a perfect example of that approach.
This coffee is washed, but the process is preceded by a two-phase anaerobic fermentation, which adds greater complexity. After selective harvesting, the cherries undergo floating, then ferment for five days as whole fruits in sealed containers, and after pulping, fermentation continues for another two days in the pulp. The coffee is then slowly dried at a temperature of around 36 °C, which helps ensure the stability of the beans and the purity of the resulting flavor. It is precisely this combination of the washed process and controlled fermentation that gives the cup the sweetness, elegance, and delicate fruity complexity so characteristic of this lot.