Through the Bio-Innovation process, La Palma & El Tucán honors the main principles of organic farming. They first capture and reproduce microorganisms found in their farm’s beautiful [...]
High relative humidity levels represent a big challenge when drying coffee, making it the trickiest variable that has limited La Palma & El Tucán capacity to process natural coffees, due to [...]
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 [...]
