Neighbors & crops
Village: Anatoli, Cundinamarca
Altitude: 1650 M.A.S.L
Don Luis Edgar Mendoza is 61 years old and has grown coffee his entire life. Raised by traditional coffee farmers in the area of Anatoly, Don Luis knew he would end up following in his parents’ footsteps.
After moving around the area, Don Luis and his family finally settled down at their current farm, San Luis. The farm sits at an altitude of 1.650 meters above sea level and has an area of about 1,2-hectares. The majority of the land is planted with Castillo varietals. Aside from coffee, Luis and his family mainly depend on chicken farming.
Don Luis lives on the farm with his wife, and six nieces and nephews. Currently, he is the only one maintaining the farm. He tells us that the younger generations, like his son, had left the countryside looking for what they believe to be a more sustainable work. Don Luis tells us he could never work in the city. His love for coffee and rural life has kept him in the business, and more importantly has placed a roof over his family, and many generations before him.
Since joining our Neighbors & Crops program, Luis has noticed a significant difference in his entire production process. We provide our trained team of pickers during harvest, we transport the coffee cherries to our wet mill, and because of his lack of processing infrastructure, he no longer has to find a way to process and dry his cherries. We hope to continue helping our neighbors, in the same way, that they help us!
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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