In La Palma y El Tucán

Neighbors & crops



Village: Anatoli, Cundinamarca
Altitude: 1700 M.A.S.L
Variety: Castillo

The Profile

Hermelinda Diaz is 63 years old, and has grown coffee her entire life. Raised by traditional coffee farmers of La Mesa, Cundinamarca, Hermelinda learned everything she knows from her grandfather. Her farm, El Naranjito sits at an altitude of 1700 meters above sea level, and of the 0.4 hectare farm, 0.3 hectares are planted with Castillo coffee varietals. Currently, 5 family members live on the farm, but of the five, only one of her sons takes care of the production. The idea to plant coffee actually came from another son who passed away this past year. To this day she thanks him for having begun the production, because that is their only source of income.

Hermelinda tells us that at her age it is very difficult to stay in the business and she saw it very unlikely for her to continue. However, with the help of our Neighbors & Crops program she is able to continue having a source of income. The program provides agricultural consultations, trained coffee pickers during harvest, transportation of the coffee cherries, and once at our wet and dry mill we take care of processing and exportation. Hermelinda tells us that she has faith in the project and wants to continue sending all of her coffee cherries to our farm, because as we need her she also needs us. And we would like to continue to work like this in our community.

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.