La Palma y El Tucan is a state-of-the art coffee farm in Zipacon, Cundinamarca. It was started by agronomists and professionals looking to create a model for sustainable coffee farming using biodynamic and permaculture practices. Through their Neighbors & Crops program, La Palma purchases coffee from more than 200 coffee growing families within a 10km radius of their farm. The coffee is processed at La Palma’s innovative mill using techniques that conserve water and recycle waste back into organic compost. The two main processes used for Neighbors & Crop lots are Lactic and Honey.
Lactic fermentation is classified as ‘Anaerobic’ as oxygen has minimal interaction with the coffee cherry. Once the cherries arrive at the mill, they are hand sorted and placed in sealed tanks. With no oxygen involved, bacteria feed on carbohydrates present in the mucilage favoring a higher concentration of lactic acid, creating a unique profile of the resulting cup.
Honey processing begins with a pre-fermentation stage of 45 hours at the wet mill. From here, the cherries enter the depulping stage, passing through three stages of quality control before removing a percentage of the skin. During the drying stage, coffee rests in African-style raised beds for over 15 days. Due to the levels of sugar and moisture, the first days are crucial to avoid microbial activity prolongation. Finally, parchment coffee passes through the mechanical drying machines to complete the drying process.
This year, we have lots in New Jersey and Hamburg from coffee farming men, women, and families with farms in the towns of La Mesa, Cachipay, Villeta, Anatoli, and Zipacon. Contact your Account Manager to sample specific lots.