Bio-Innovation

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 [...]

Naturals

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 [...]

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 [...]

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. [...]