An intentional fermentation has lifted the flavours of this traditional Colombian coffee to show complexities in the forms of mixed berries and citrus. The sweetness and mouthfeel are both incredible, giving us the sensation of a syrupy, candy-like experience with a long, mouth-coating aftertaste. We originally cupping this coffee at 89 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 38 hours. After this anaerobic fermentation, the coffee is then pulped and fermented a second time in an aerobic environment for an additional 24 hours. Following this, the coffee is sent to dry on raised beds for 17 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
Victor Hernandez has been a part of the Neighbours and Crops program since 2017.
This is the third 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 points.