In La Palma y El Tucán

Neighbors & crops



Village: Anatoli, Cundinamarca
Altitude: 1500 M.A.S.L
Variety: Castillo

The Profile

Rodolfo Hernández is 40 years old and has been working in coffee for 20 years. Raised by traditional coffee farmers, Rodolfo learned his agricultural practices from his father at a very young age. His parents would eventually abandon their farm in La Mesa, Cundinamarca, and move the family to the nearest city.

Nowadays, Rodolfo decided to go back to the countryside and keep working with coffee, his true passion. He rented a hectare that was already planted in coffee. The farm El Rosal is located in the town of San Caydono in the municipality of La Mesa. The farm has no house and he is currently living in the town of Cachipay.

He tells us that joining the program has helped him immensely with wet and dry milling processes; no longer having to struggle with depulping his coffee or worrying about getting his coffee to adequate drying beds. He also tells us he has noticed a better payment difference for his coffee in cherry to LA PALMA & EL TUCAN. That is exactly what we like to hear. We hope to inspire more coffee farmers in our community, so they can pass on the tradition on to their kids, their grandkids, and so on!

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.