The Story -
La Palma y El Tucan is a groundbreaking coffee project located about two hours outside of Bogota. Here, they own 13 hectares of prime coffee-growing land, where they have planted four rare varieties, and house a state-of-the-art processing facility. It is from here that they run two exceptional projects.
The first is Estate & Varietals, where they produce four exotic and award-winning varieties of coffee from their own estate. These coffees are beautiful, elegant and very limited. You will find us using coffees from this project in competitions, and as a very limited release in our cafes and on our website.
The second project, and the one that this coffee comes from, is called Neighbours & Crops. Here, they work with around 60 small coffee producers from within 10km of La Palma. They work to train them in better picking practices, donate compost and coffee trees to them, and help them to ensure that they are growing the best possible coffee in the region. After this, La Palma buys the whole coffee cherries from them, at higher prices than fair trade minimums, and processes them in their unique lactic style. This particular coffee comes from one of their partner farms, El Mirador.
Nerdy Coffee Stuff -
This coffee was grown at an altitude of 1800m, and every evening a cool fog rolls in over the farm. This fog, combined with the high altitude, puts strain on the coffee plants that grow at El Mirador. This strain causes the coffee cherries to ripen more slowly, developing higher concentrations of sugar as they do, meaning loads of sweetness in our cup.
Once only the ripest of coffee cherries are picked, they are brought to the wet mill. Here, they are immediately placed into containers and are sealed off from oxygen. They are left to ferment here for 60 hours, where, because of the anaerobic environment, lactic bacteria is created in the coffee. This bacteria eats away at the coffee mucilage, imbuing the seeds with its character. It is this bacteria that gives us such a lovely, creamy mouthfeel.
The team at La Palma y El Tucan out in so much work measuring absolutely every detail. It is through these measurements that they are able to continuously improve their coffee, and consistently create excellence.
We bought this coffee directly from La Palma y El Tucan, and Ally Coffee helped us bring it stateside. We paid $7.12 per pound for this coffee and cupped it at an 87.25
- The commodity price of coffee when we bought this was $0.98
Brewing Information -
Filter Coffee - This coffee makes a delicious filter. It is very soluble though, so grind your coffee a little bit coarser than usual. We’ve been making this coffee on the V60 at a ratio of 1:16. This recipe gives us space to showcase the complex berry and tropical flavours while maintaining enough strength to get a good feel of the body that the lactic processing gives us. Look for a cup that reminds us of strawberry ice cream and vanilla, and more complex notes of tropical fruit and florals. This is an excellent example of what Lactic processing can do to a coffee.
Espresso - As espresso, this coffee is bright, complex and unique. We've been pulling it at a larger ratio of about 20g in to 50-52g out. At this ratio, we still get loads of strawberry, but it becomes more like a freeze-dried strawberry. The vanilla takes a back seat though, and some more tropical flavours come to the fore. The tactile is silky and coating. This makes a GREAT espresso.