Neighbors & crops
Village: Anatoli, Cundinamarca
Altitude: 1650 M.A.S.L
Don Miguel is 67 years old and tells us he has been working in coffee all his life. He comes from a family of traditional coffee farmers from the same region of Anatoli, La Mesa. At 1650 meters high, his farm El Porvenir is located in the Anatoli village very near our farm.
As a hard working man, Don Miguel has made quite the name for himself in this region. Him and his wife have even opened up their traditional mill for other coffee farmers to use in the Anatoli village.
Although Miguel never takes a break – by his own will – he tells us that working with LA PALMA Y EL TUCAN allows him the opportunity to put his work in other areas. Aside from his coffee farm Don Miguel also has cattle, but claims he could never give up on coffee. We have grown fond of our relationship with Miguel out of respect for the values he has for working with coffee in order to continue his family’s tradition. We hope to continue to help him with his future coffee endeavors, and hopefully get his son to one day follow in his father’s footsteps.
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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