Think fresh citrus like grapefruit paired with orange blossoms as the forward notes - both sweet, both bright. Below those tones, you'll find rich qualities like marzipan, vanilla, and a sticky body like raspberry jam. We originally cupped this coffee at 89.5 points
This isn't your average washed coffee processing technique. Rather than sending the clean and uniform Castillo cherries straight to raised beds to dry, it was fermented in cherry, in an anaerobic environment for 31 hours. After this anaerobic fermentation, the coffee is then pulped and fermented a second time in an aerobic environment for an additional 40 hours. Following this, the coffee is sent to dry on raised beds for 15 days.
This lot is part of La Palma y El Tucan's Neighbours and Crops program. This program empowers nearby farms in the department of Cundinamarca, incentivizing them to work and grow with La Palma y El Tucan. Together, they're doing some amazing things. For example, for every pound of coffee cherries sold to LPET, the farmers receive equal volume in premium organic composts. The farms are paid premiums well above the set price for coffee in Colombia and work in a symbiotic relationship with LPET.
Rodrigo Morales has been a part of the Neighbours and Crops program since 2016.
This is the second year working with La Palma y El Tucan.
La Palma y El Tucan is a near carbon neutral coffee operation.
We scored this micro-lot at 89.5 points.