In La Palma y El Tucán

Neighbors & crops



Village: San Cayetano
Altitude: 1650 M.A.S.L
Variety: Castillo

The Profile

Gladys Cruz is 56 years old and has been a coffee farmer for the last 6 years. Her original idea was to find a farm for retirement, but once she bought her plot of land and realized all the coffee trees it had she grew an interest in the crop. Thus she began to learn more about growing coffee and
quickly became involved in the industry. Her farm, Villa Gladys is located in the San Cayetano Village and is roughly 1 hectare with 2200 coffee trees. When Gladys bought the farm she also decided to build several rooms in the house and nowadays she offers a renting opportunity for visitors.

Doña Gladys lives by herself and she is proudly the only one in charge of the farm. During harvest, she hires employees to help her with some labors and unfortunately, this is where she has found some difficulties. As a consequence of inexperience and a lack of knowledge in the field, some of the workers tend to damage the crops when pruning and picking coffee. Our Neighbors & Crops program has been a great alternative by supporting her with our trained team of pickers. In the past, Doña Gladys sold her coffee to the Cooperative of Cachipay, a nearby town, but this is her 3rd year in the program and she tells us she is happy with the results she has seen thus far!

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.