Grape,Green Apple,Red Tea
| Variety | Castillo |
| Country | Colombia |
| Processing | Lactic Fermentation |
| Region | Cundinamarca |
| Altitude | 1,650 m |
| Roast Level | Light Roast |
| Tasting Notes | Grape,Green Apple,Red Tea |
| Quantity | 200g |
About This Coffee:
La Palma & El Tucan Farm Introduction
La Palma & El Tucan farm was established in 2011 by a group of passionate scientists, enthusiastic founders, dedicated farmers, and talented artists.
One of the founders, Felipe, has been engaged in the specialty coffee industry for over a decade. With experience in managing trade operations in the United States, Felipe decided around 2010 to return to Colombia to revolutionize the local specialty coffee scene.
The farm’s manager, Sebastian, was awarded the Colombian coffee brewing championship in 2018 and is dedicated to promoting Colombian coffee globally.
Unlike traditional coffee producers, they don’t rely solely on their own coffee plants but seek out the ideal coffee varieties to cultivate in their rich soil. Located at an altitude of 1600-2200 meters in the Cundinamarca region, the farm benefits from diverse climate conditions and fertile soil, perfect for coffee cultivation.
The farm is equipped with advanced LPET processing equipment, allowing them to process coffee fruits purchased from neighboring farmers.
La Palma & El Tucan actively supports neighboring farmers through their “Neighbors & Crops” project, investing significant resources and effort into improving coffee planting and processing over the past five years. They also continuously develop and launch new products to cater to different consumer preferences. Their “Estate & Varietals” project represents the highest quality coffee produced on the farm.
In 2019, the coffee beans from this farm were used by the World Barista Championship (WBC) champion!
Processing Method
Lactic Fermentation
As the farm’s classic processing method, lactic fermentation involves fermenting coffee cherries in an oxygen-free environment to achieve a rich lactic acid content. This method is favored for enhancing the desired “creamy,” “sweet,” “fruity,” and “silky” textures in the coffee. At La Palma & El Tucan, the process uses the farm’s natural carbohydrate content for fermentation, resulting in a complex flavor profile with subtle layers.
Initially, the cherries are de-pulped and placed in sealed containers. The sugar content and temperature are meticulously recorded to ensure proper fermentation, which produces carbon dioxide. The build-up of carbon dioxide in the sealed containers displaces oxygen. The cherries ferment in these conditions for about 60 hours before being removed.
To determine if the cherries have undergone lactic fermentation, one simple method is to inspect the beans after removing the fruit flesh. The fermentation process can produce a slight alcohol aroma, and some color transfer from the fruit flesh to the beans. The final selection process involves separating the beans from the fruit flesh, yielding an approximate ratio of 1:85, meaning 85 kilograms of coffee cherries produce about 10 kilograms of green beans.
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