Neighbors & crops
Village: Anatoli, Cundinamarca
Altitude: 1550 M.A.S.L
Carmen Poveda is 62 years old and has been working with coffee her entire life. Raised by traditional coffee farmers, Carmen has always found joy working in the countryside. She tells us her reason for growing coffee is to continue a tradition that has been passed on for over 100 years.
The farm, Las Palmas, is located in the department of Zipacon, Cundinamarca at 1550 meters above sea level. On the 0.5 hectare farm lives Carmen with three other family relatives. Dona Carmen tends to the majority of her crop maintenance and upkeep, but when needed she hires an extra set of hands. To this day you can find Carmen picking and pruning away at her Castillo coffee trees.
Since joining the Neighbors & Crops program we have been able to assist farm Las Palmas with trained specialty coffee pickers, transportation, wet milling, and dry milling. Before working with us Carmen was finding it difficult to fulfill all of these tasks alone, especially considering her age. At LA PALMA & EL TUCAN we hope to assist our neighboring farmers the best way we can, by easing their production process physically and strategically. Our goal is to assist the older generations in order to inspire the younger generations to continue the tradition in an environmentally sustainable manner! We thank you for your help as well!
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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