In La Palma y El Tucán

Neighbors & crops

Jaime Molina


Village: Alto Grande, La Mesa
Altitude: 1450 M.A.S.L
Variety: Castillo, Colombia

The Profile

Don Jaime was born in 1955 and has been a coffee farmer for 30 years. His farm, Guamalito, is located in the Altogrande village in the municipality of La Mesa. Raised by traditional coffee farmers, he came to inherit the 1.2 hectares plot of land. Currently he has 7000 coffee trees of Castillo and Colombia varieties planted.
Although coffee is one of his main income activities, Jaime is actually a nurse, and this is the main income of the family. Nowadays his son has a college technician in agriculture, however he desires to continue the legacy of coffee.
Since the farm is located at 1400 meters (the lowest altitude range we work with), Jaime claims the weather to be the most difficult issue for his production. Dry seasons are very dry, and rainy seasons are very rainy, he says. Nevertheless, he has managed to sell parchment coffee to local cooperatives and has roasted coffee in the nearest towns. He joined the Neighbors & Crops program during the harvest of 2014; in his opinion, the primary benefits are the partnership working, time-saving and the prices he has achieved with coffee cherries, compared to the ones he used to get for parchment coffee. We are happy to work together and help out in any way we can!

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. The 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.


This process doesn’t involve a pre-fermentation stage. However as the bean is allowed to interact with oxygen after being de-pulped, it’s classified as anaerobic fermentation. The process starts at the de-pulping stage, where the husk is completely removed from the cherry and taken to the fermentation tanks. Here, the bean will rest for an average of at least 30 hours. Unlike a ‘Washed’ coffee, the bean won’t be submerged in water in the fermentation tanks.

While in the fermentation tanks, stirring and spinning regularly the beans, permits oxygen to interact with the bean’s surface evenly. This contact between oxygen and the bean helps to encourage the growth of microorganisms which produce a higher concentration of acetic acid. After a minimum of 36 hours, the beans will be washed in the channels and placed on African raised beds to undergo the drying stage of processing.

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.