Neighbors & crops
Ana Lucía Martinez
Village: La Mesa, Cundinamarca
Altitude: 1600 M.A.S.L
At 53 years of age, Ana Lucía has been growing coffee for more than 36 years. She was raised by her grandparents who were traditional coffee growers in the region; they taught her everything she knows about coffee.
Doña Ana grows her coffee at the farm Los Cámbulos; a 2-hectares rented land that belongs to Doña Olga, who hired Ana as a Farm Administrator for many years. However, 6 years ago, Doña Olga started having health issues and decided to lease her farm to Ana. From that moment on, that farm is the family´s main livelihood. Aside from coffee, they also grow Plantains, Palms Citric fruits. Mother of 7, but only 2 of them helps her with the task at the farm.
For the last 6 years, Ana Lucía has been selling her parchment coffee to the local buyers; as the rest of the growers in our region, she has been struggling with the cherry picking and the processing. Although she knows very well how to do it, the infrastructure she has at the farm is the biggest limitation for her. That is why she has been selling “wet parchment” that doesn´t allow her to achieve good prices for the last years.
She became part of our Neighbors & Crops programs for the 2014 harvest and is highly motivated to continue working with our project, as she has been able to have more time with her family, save costs related to processing and access better prices.
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.
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