In La Palma y El Tucán
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Neighbors & crops

PEDRO LEAL

ZAMARCANDA

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

The Profile

He is a 70-year-old producer and has been growing coffee for the past 15 years. His farm, Zamarkanda is located in the Anatoli village in the municipality of La Mesa. He and his 6 children are focused in the coffee production. They are involved in all the process from sowing to roasting.

His parents were traditional farmers so to keep with the tradition and to have a place to relax he decided to buy a 9-hectare farm which he previously analysed to know exactly which product to grow, the appropriated one. It turned out that coffee was the most suitable and economic product to grow in his land. He also grows some citric fruits.

Before joining the Neighbors & Crops program he used to sell part of his coffee production to cooperatives and the other part was processed by him. He expressed to us that he struggled every year to find labour to pick his coffee cherries.

With Neighbors & Crops program , Pedro’s coffee cherries are harvested by La Palma y El Tucans’ cherry picking squad and we can support him with the infrastructure and labour needed to process his coffee.

Key Facts
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Gender Equality340Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Carbon Footprint39%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Net Income25%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.

These facts were brought to you by Biodiversal

Proccesing Methods
Lactic

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.

Honey

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.

Mixed

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.

Bio-Innovation

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.