Colombia La Palma & El Tucan Lactic Gesha Lot 580
Felipe Sardi and Elisa Maria Madrinan of La Palma & El Tucan are pioneering coffee producers, focusing on regenerative farming and using the land to organically grow and produce their own coffees. They have made a name for themselves through pushing the boundaries of experimental processed coffees in Colombia.
Nanolot 580 is part of their ‘Heroes’ series’ coffees which is a name reserved for some of their most exclusive and rare processed lots.
These geisha cherries have gone through a hybrid anaerobic process. Classified as anaerobic, as oxygen has minimal interaction with the cherry.
Once the cherries arrive at the mill, they are hand sorted and placed in sealed, oxygen-free tanks for 70 hours. This is the pre-fermentation phase. Next, the cherries are pulped, and a second fermentation of 24 hours takes place in tanks and exposed to the air. The mucilage from the cherries forms its own liquid, helping to fill the tank partially. By avoiding contact with oxygen in the initial stage and controlling temperatures to an average of 20° Celsius, the bacteria creates a higher concentration of lactic acid, which impacts the flavour profile. The coffee is then sent to raised beds to begin the drying process, which occurs over a period of 20 to 30 days.
The meticulous control of the entire fermentation process results in an extremely clean, naturally processed coffee with an extraordinary and elegant cup profile.
PROCESS: ANAEROBIC HYBRID
REGION: ZIPACON, CUNDINAMARCA
CUP: FLORAL, JASMINE, PINK LADY APPLE, JUICY LIME & YELLOW PEACH