Premium | La Palma Y El Tucan 300 gmRegular price $31.00
- Origin: Zipacon, Cundinamarca, Colombia
- Producer: Finca La Palma y El Tucan
- Variety: Colombia
- Process: Lactic Washed, 63 hours anaerobic whole cherry fermentation in dark plastic tanks, followed by a traditional pulping of the cherry, sent through serpentine channels and taken to raised beds.
- Drying time: 31 days in raised beds, followed by 72 hours in a mechanical silo
- Drying temperature: 32 °C Max. - 16 °C Min.
- Altitude: 1800 masl
Light - Medium Roast
Nectarine, Honey, Peach, Lemon Iced Tea, Soft Floras
The coffee trees at La Palma y El Tucan's (LPET) are surrounded by a vast ecosystem of plant life growing in harmony. This concept was designed by LPET founder, Felipe Sardi, after pursuing his Master's in Permaculture. He theorized that he could remove many of the coffee trees, rotate in other crops that would fix elements in the soil, and still have a comparable-sized harvest. He has been successful in his endeavour and has drastically changed the landscape within Cundinamarca, by sharing this program through the unbelievable Neighbours & Crops project.
This lot comes from the LPET Neighbours & Crops program, which is a community program, empowering and activating nearby coffee producing families. It's a powerful business model that positively impacts the community in many different ways.
LPET has a team called the Elite Picker Squad. This team is constantly monitoring the progress of the coffee plants throughout their farm as well as the N&C program. They focus on pruning, fertilizing, applying compost (made organically at LPET), and harvesting the cherry. This intense level of detail ensures maximum expression of the coffees harvested and premium dollar to go back and support each of the neighbouring families. They're able to also focus their efforts of other crops and projects through the security of the N&C program.
This specific coffee comes from Gerardo Barreto lot #17 of the 2021 season. Fermented as whole cherry for 63 hours in sealed, dark plastic tanks, followed by a traditional pulping of the cherry, sent through serpentine channels and taken to raised beds. Followed by 31 days in shaded raised beds which are both temperature and humidity controlled, and 72 hours in mechanical drier.
This is one of the most sustainable and impressive models we've seen to date in the coffee industry.