Colombia Angela Roldan La Palma y El Tucan
In May HHC hit a milestone, our 10th birthday. To celebrate we purchased a few high quality, fun coffees as a treat for ourselves and our customers.
This coffee comes from famed coffee producers La Palma y El Tucan. This select lot comes from LPyET "Neighbors & Crops" program where they process coffee for surrounding producers who have distinguished themselves with their quality.
Below is more information from the importer Ally Coffee-
Angela is 58 years old. She bought her farm, El Porvenir, twelve years ago, along with
her husband. They chose to move to a quiet and peaceful place in the mountains
once they retired from their work. Her husband is an aeronautical engineer and
provides the primary income for the family.
El Porvenir, located in the town of San Juanito, Anolaima, sits at 1600 meters above
sea level. Angela has planted 13,000 Castillo coffee trees on the farm’s 3.8 hectares.
Besides coffee, El Porvenir grows banana, mango, lemon, tangerine, and orange
trees, which provide the perfect shade to the coffee crops.
For Angela and her husband, coffee has become a genuine passion. They have
learned over the last twelve years how to take good care of the plants and grow the
perfect cherry. Now, after joining the Neighbors & Crops program, they no longer
have to worry about picking or processing and can focus on taking care of the crops.
La Palma & El Tucán is a state-of-the-art coffee farm in Zipacon, Cundinamarca. It
was started by agronomists and professionals looking to create a model for
sustainable coffee farming using biodynamic and permaculture practices.
Through their Neighbors & Crops program, La Palma purchases coffee from more than 200 coffee growing families within a 10km radius of their farm. The coffee is processed at La Palma’s innovative wet mill using techniques that conserve water and recycle waste back into organic compost.
This lot was processed using a mix of Honey and Lactic processing techniques. Lactic fermentation is classified as Anaerobic, as oxygen has minimal interaction with the coffee cherry. Once the cherries arrive at the mill, they are hand sorted and placed in sealed tanks. With no oxygen involved, bacteria feed on carbohydrates present in the mucilage favoring a higher concentration of lactic acid, creating a unique profile of the resulting cup.
Honey processing begins with a pre-fermentation stage of 45 hours at the wet mill.
From here, the cherries enter the depulping stage, passing through three stages of
quality control before removing a percentage of the skin. During the drying stage,
coffee rests in African-style raised beds for over 15 days. Due to the levels of sugar
and moisture, the first days are crucial to avoid microbial activity prolongation.
Finally, parchment coffee passes through the mechanical drying machines to
complete the drying process.