Neighbors & crops
Village: Anatoli, Cundinamarca
Altitude: 1600 M.A.S.L
Variety: Typica and Caturra
At 83 years of age, Doña Dioselina was one of the oldest coffee growers in our project. Her farm Buenos Aires is 1600 meters above sea level, located in the Anatoli village where she spent her last 20 years.
The original family farm was divided between 5 of her children, and today they are all dedicated coffee growers. Doña Dioselina had planted a mix of Colombia, Typica, and Caturra varieties on her 0.6 hectares of land. When she became a widow a few years before she passed, her daughter Carmen Poveda moved in to help with the crop maintenance. Both depended on the income generated from each harvest, plus the financial support provided by the brothers who live and work in the city.
Unfortunately, doña Dioselina passed away last year. We are very thankful for being able to work with Dioselina, as she believed in this project since the beginning, she always found a way to attend our events and share with us beautiful moments. We keep working with her daughter Carmen, for them being part of the program means no longer has to struggle to recruit, hire, and manage cherry pickers for each harvest. With the support of LA PALMA & EL TUCÁN’s picking team, they are guaranteed to deliver only the best coffee cherries from their trees. For the harvest of 2014, they earned our “loyalty premium” for selling their coffee cherries to our project for the second year in a row.
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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