In La Palma y El Tucán

Neighbors & crops



Village: Cayunda
Altitude: 1500 M.A.S.L
Variety: Castillo

The Profile

At his 59 years of age, Carlos has been in the coffee industry for 40 years. His parents were not coffee growers, but he started to become involved in many different coffee organizations such as the Coffee Bank and the Coffee Committee in his early twenties. He formally studied in Cenicafe to obtain much more technical knowledge. His farm, Las Margaritas is located in the Cayunda village at 1500 meters. Carlos used to work for the original owners of Las Margaritas helping with all the maintenance of the farm, however, 26 years ago he decided to offer them a purchasing agreement and with the help of a bank loan he spent 15 years paying for the farm.

Carlos and his mother are in charge of all the farm labor. He was married but now is divorced and his only son is currently living and studying outside the country. Before working with LA PALMA Y EL TUCAN, Carlos went through different commercial channels to sell his coffee. One of them was the Cooperative of Cachipay, a nearby town. There he sold his coffee in dried parchment as most farmers do. However, sometimes he processed the coffee in green and worked with exporters selling his coffee abroad. His last commercial channel was in Bogota to the local market where he sold his coffee roasted and ground. Carlos considers himself a very good trader and this is why he is always looking to sell his coffee where the price is best.

Since joining the Neighbors & Crops program Carlos has experienced two main benefits from an operational and financial perspective. In his daily operation, he used to find many difficulties finding a good workforce in the region, nowadays we can support him with our own team to carry out all the packing, transportation, and processing. From the financial perspective, with the program, he has improved his cash flow.

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

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.