LA PALMA Y EL TUCAN

LACTIC GESHA lot 125

$40.00
  • LACTIC GESHA lot 125
  • LACTIC GESHA lot 125
  • LACTIC GESHA lot 125
  • LACTIC GESHA lot 125
  • LACTIC GESHA lot 125
  • LACTIC GESHA lot 125
  • LACTIC GESHA lot 125

LA PALMA Y EL TUCAN

LACTIC GESHA lot 125

$40.00
This is an amazing offering which we sourced for the purpose of the National Barista Competition here in Canada. This coffee managed first place in the 2018 Canadian National Barista Championship and 5th place in the World Barista Championship. It's from a very highly renowned farm called La Palma y El Tucan, in Cundinamarca, Colombia. The number of words that can be used to describe the flavor profile of this Gesha are countless. Framed by a winey acidity, complex citrus tones, raspberry and a mouthfeel like no other coffee you've had before. We originally cupped this coffee at 92 points.

The name Lactic in the title refers to the processing technique which this Gesha underwent - lactic fermentation. It was fermented in cherry, in an anaerobic environment for 62 hours - this is believed to have created the unbelievable mouthfeel and the winey acidity. Then the cherry is pulped, and the coffee parchment is left for a second stage of fermentation, 24 hours in an aerobic environment - said to bring in the complimentary complex citrus tones. After 86 hours of fermentation, compared to the average coffee at around 10-12 hours, we're left with a very, very unique cup profile. Truly a one of a kind cup profile.


Cole had the following to say in 2017 after experiencing the farm, the mill and then competing with this coffee;


"I've been competing in Barista Competitions for six years now. The premise of the competition is to showcase your skills as a barista through the preparation and discussion of four espressos, four milk drinks and four signatures drinks, all in a whirlwind of fifteen minutes. In recent years, we've felt that the competition has become less about the barista and more about the coffee. Thus, we thought we'd source the absolute best coffee possible.

We were in Brazil in August on a coffee sourcing trip, knowing that the National Barista Competition was just two months away. Brazil isn't an origin where people source crazy coffee for competition, but regardless we had hopes that maybe there was something there. After a week on the ground and hundreds of coffee tasted, there was nothing that stood out enough for the purpose of competition. Instead, we decided to take a leap of faith.

The original itinerary was to fly back to Calgary from Sao Paulo but because of our timing, we couldn't fly through Houston as Hurricane Harvey was currently present. So we rerouted our flights to meet a friend in Colombia who we had met two years prior. Sebastian is his name and he is part of the team at La Palma y El Tucan. He brought us to his unbelievable farm, where we tasted coffees that literally blew our minds. Coffees with flavor profiles that we'd never experienced before. Coffees that don't taste anything like coffee.

After a few days of cupping and understanding the operations at La Palma y El Tucan, we were sold on the idea of this particular processing technique and coffee. Lot 833 and 834 of their harvest was the first nano-lots of Gesha we ever purchased. Two lots of Lactic Gesha which had been mixed together for the best possible expression of this coffee. It tasted like tropical fruits, sweet candies, white wine and a list of a dozen or so other flavors. Lots of these flavors are due to a unique processing technique that saw 86 hours of fermentation, and others are from the coffee being a Gesha varietal.

Since showcasing this Lactic Gesha at the 2017 Canadian National Barista Competiton here in Canada and coming away with a 3rd place finish, our friend Sebastian actually won the Colombian Brewers Cup Championship with the exact same coffee. 
This same coffee was used to win the 2018 Canadian National Barista Championships and most recently helped garner a 5th place finish in the World Barista Championships

Without hesitation, this is the most complex, dynamic and flavorful coffee I've ever experienced in nearly ten years in the industry.

I thoroughly hope you enjoy it.

Cole
Rosso Coffee"