The coffee trees at La Palma y El Tucan's (LPET) are surrounded by a vast ecosystem of plant life growing in harmony. This concept was designed by LPET founder, Felipe Sardi, after pursuing his Master's in Permaculture. He theorized that he could remove many of the coffee trees, rotate in other crops that would fix elements in the soil, and still have a comparable-sized harvest. He has been successful in his endeavor and has drastically changed the landscape within Cundinamarca, by sharing this program through the unbelievable Neighbours & Crops project. This lot comes from the LPET Neighbours & Crops program, which is a community program, empowering and activating nearby coffee producing families. It's a powerful business model that positively impacts the community in many different ways.

LPET has a team called the Elite Picker Squad. This team is constantly monitoring the progress of the coffee plants throughout their farm as well as the N&C program. They focus on pruning, fertilizing, applying compost (made organically at LPET), and harvesting the cherry. This intense level of detail ensures maximum expression of the coffees harvested and premium dollar to go back and support each of the neighbouring families. They're also able to focus their efforts of other crops and projects through the security of the N&C program.

Through the bio-innovation process, La Palma y El Tucan honours the main principles of organic farming by capturing and reproducing microorganisms found within the farm to inoculate the coffee, and drive the flavours utilizing their terroir. This lot is fermented as whole cherry for 100 hours in sealed, ceramic pots inoculated with local yeasts, then pulped and fermented an additional 16 hours with mucilage, in traditional open air ceramic tanks. Followed by 10 days in shaded raised beds which are both temperature and humidity controlled, and 185 hours in mechanical drier.