In La Palma y El Tucán

Neighbors & crops



Village: Anatoli
Altitude: 1400 M.A.S.L
Variety: Castillo

The Profile

Don Alvaro is 66 years old, and he tells us he has been a coffee farmer all his life. There is nothing quite like a visit to the Los Naranjos farm because curiously enough Alvaro cannot talk about his crops without trembling with excitement. At 1750 meters high there are Castillo varieties planted under a nicely shaded farm of 3.2 hectares. The farm is located in the Payacal country road.

Although his main passion is coffee, Don Alvaro also works as a driver transporting construction materials in his own dump truck. He also tells us with this job he found out he was also a good salesman, even if his schooling stopped at high school.

We should mention Don Alvaro is on top of his coffee’s fertilization and collection like no other, he tells us he dreams of his children taking over his farm one day. As of today none of his children plan on it however, his son Alvaro Jr. is a member of the picking gang with LA PALMA & EL TUCAN.

Don Alvaro believes in our project, and mentions that the rest of the farmers of the region are anxiously awaiting the moment that coffee starts being purchased; they need to see with their own eyes the opportunities for selling their coffee cherries.

Key Facts
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These facts were brought to you by Biodiversal

Proccesing Methods

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.


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.


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.


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.