A new experience

Created to explore the depths and nuances coffee has to offer, and to share those experiences with you.

 

Pack 001


 

In this pack we look at some special varieties and processes out of Colombia, developed and produced by La Palma y El Tucán, one of the most innovative coffee producing entities in the country, and arguably the world.

La Palma y El Tucán  put tremendous care into cultivating the unique varieties they grow, and into enhancing the biodiversity of the native species that grow on their farm in Cundinamarca, Colombia. They push the limits of experimental processing, and offer educational resources to other producers in their community for improving quality. 

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LP & ET

 

Varieties

La Palma y El Tucán’s award-winning variety, a hybrid of Red Bourbon and Typica. It has acquired the sweetness and body of Red Bourbon and the bright taste and acidity of Typica.
 
Originally from the island of Java in Indonesia, this variety has adapted incredibly well to the terroir in Colombia and displays elegant floral notes and a distinctive citric acidity.

  

Processes

 Bio-Innovation
This process starts by capturing and reproducing microorganisms found in the coffee shrub’s growth environment to create its own fermentation substrate. This substrate is then mixed with ripened cherries in a clay pot for 100 hours. This combination allows for a sustainable closed cycle, with the remaining material reused as compost to put it back into the environment

 

 Lactic
Coffees are processed in an anaerobic (cut off from additional oxygen) environment that is optimized to generate lactic acid. The reaction that produces lactic acid consumes sugar from the mucilage of the coffee, and requires constant monitoring of pH and o2 levels in the closed environment. Once the pH reaches an optimum level, the coffee is removed and rinsed to stop the reaction. This preserves a balance between the lactic acid and the remaining sugars in the coffee.

 

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