In La Palma y El Tucán
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Neighbors & crops

ALFREDO BARRERA

LA ESMERALDA

Village: Anatoli, Cundinamarca
Altitude: 1650 M.A.S.L
Variety: Castillo

The Profile

Luis Alfredo Barrera is 65 years old and has grown coffee all of his life. Following in his parents footsteps he purchased his current farm, La Esmeralda, in the 90’s which at the time was producing strains of Arabica coffee varietals. The 2 hectare farm is part of the municipality of La Mesa, Cundinamarca. Currently the farm is cultivated with Castillo varietals at 1650 meters above sea level.

Don Luis Alfredo and his family of 5 live very near the farm. However, Don Luis Alfredo is the only one in charge of the coffee production. Sadly his eldest son of 35 never gave coffee a chance because he does not see it as profitable. We hope that by alleviating the work from coffee farmers, we can prove to the youth that coffee can be profitable when done differently. For example, by coming together and dividing the workload, and by focusing on quality as in specialty coffee.

Since joining the Neighbors & Crops program, Luis Alfredo has been able focus on other forms of income so as to not be fully dependent on coffee cultivation. It is a risk for coffee farmers to solely depend on one product due to the possibility of diseases wiping out their crops. Don Luis Alfredo tells us that since selling his coffee to us at LA PALMA & EL TUCAN he has not had to worry about finding qualified pickers, and he has not had to worry about wet milling or dry milling his green coffee. We are glad to work with our neighboring farmers in order to keep our traditions alive!

Key Facts
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Gender Equality340Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Carbon Footprint39%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Net Income25%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.

These facts were brought to you by Biodiversal

Proccesing Methods
Lactic

This kind of fermentation is 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 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

The Honey Process begins with a pre-fermentation stage of 45 hours at the wet mill. From here the cherries will start the de-pulping stage, passing through three stages of quality control before removing a percentage of the skin. While the drying stage, coffee will be placed in African-style raised beds for over 15 days. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally parchment coffee will pass through the mechanical drying machines to end up the drying process.

Mixed

This method involves a combination of stages found in lactic and acetic processing methods. First, all hand-sorted cherries will go through a short pre-fermentation step. Similar to lactic processing, the cherries are placed in airtight fermentation tanks with limited oxygen. Once removed from the tanks, we pass them through three levels of quality control before having the skin removed by a pulper machine. From there, we leave the beans resting in the fermentation tanks to undergo an acetic fermentation, agitating them from time to time. Once the process is completed, the beans are transferred to African-style raised beds to begin the drying phase.

Our Mixed Fermentation Processing produces a very balanced cup profile with medium to heavy body.

Bio-Innovation

Through the Bioinnovation process, La Palma & El Tucán honors the main principles of organic farming. They first capture and reproduce microorganisms found in their farm’s beautiful forests, to create their own fermentation substrate. Then, they mix this substrate with perfectly ripen geisha cherries, in a clay pot for 100 hours. This combination allows them to create a sustainable closed cycle. After the fermentation, they remove the leftovers and reuse them as compost.

If you wish to request additional information about the processing of your microlot, such as fermentation time or type of drying, please let us know by filling this form.

We will get back to you soon with detailed information.