La Palma & El Tucan, Geisha Nano Lot 613 (Colombia)
QUALITY SCORE: 92.50
Lavender / Lilac / Mango / Pineapple / Strawberry / Cherry
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
- Quality Score
- Premium Rarities
- Felipe Sardi
- 1740 masl
- Anaerobic Natural
- Arabica cultivar
- Picked in
- June 2021
- Arrived in
- October 2021
- Shipped in
- Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
We are extremely honoured to feature a lot from this award-winning farm for the very first time!
La Palma y El Tucán are pioneering producers from Cundinamarca, who challenge the status quo of coffee cultivation and processing in one of the world’s largest producing countries, Colombia.
In just a few years, the name La Palma y El Tucán was all over the coffee competition circuit, and it continues to attract judges' attention at the international level in barista and brewing competitions.
The name comes from two rare species the farmers discovered cohabiting on their land when they purchased the 18-hectare plot - the Emerald Toucan and the endangered Wax Palm. These species live in a happy symbiotic relationship, something the team hope to emulate with coffee and community.
Felipe Sardi and Elisa María Madriñan believe in the power of nature. Their aspiration is to learn how to design effective and productive ecosystems by working with nature and not against it. La Palma & El Tucan is transcending from monoculture into a polyculture, meaning the plantation will soon look more like a forest than a coffee plantation. By relying on biodiversity, along with an intensive organic fertilisation program, it will generate more desirable results in terms of production yields and plant defence mechanisms. This is a bold and risky approach, yet an honest trial and opportunity for the future.
Exotic varieties like Geisha, Sidra and SL28 are grown on the farm, and there is a lot of experimenting with different fermentation techniques to produce unique and sometimes wild flavours in the cup. The experimental lots of exotic varieties make up the Heroes Series.
The Gesha Heroes Series crop makes up 10% of the farm’s production. It is an impressive achievement - a true gem, admired for its processing and quality score.
This nanolot is picked as it ripens by a team of women whose job is to make pass after pass, day after day, to choose only the best cherries. La Palma’s small wet mill is designed to bring out the unexpected, impressive flavours. The dedication to quality at this farm is rivalled by the ambition to change the future of production in Colombia - to create new ways for producers to approach farming, processing, marketing.
Rare, exclusive and fetching a heavy price tag, Gesha is often associated with coffees from Panama, while, in fact, the cultivation of the Gesha varietal began there as late as in the 1960s.
Gesha is an original variety of coffee that was discovered in the 1930s in the mountains around the Southwestern town of Gesha, Ethiopia. Gesha trees grow tall and can be distinguished by their beautiful elongated leaves. The quality of this coffee can be drastically improved when grown at extremely high elevation.
The Geisha revolution brought about an intense search for Geisha among coffee buyers and a primal pilgrimage to Ethiopia to find the source of that flavor. The roads those buyers traveled brought them in a wood in far western Ethiopia near a small town called Gesha in the forests where coffee was born and still grows wild.
Gesha 1931 comes from this place.
Its name reflects the place and year it was collected by scientists who fanned out on a research expedition in Ethiopia to catalogue its coffee varieties.
THE FERMENTATION PROCESS
As producers give increasing consideration to the effect of fermentation on the quality and profile of their coffee, they are adopting different and interesting techniques to their repertoires in order to diversify their offering. One method that is becoming more popular is fermenting coffee in a controlled anaerobic environment, meaning that the coffee is held in a vessel without any presence of oxygen for a part of the fermentation process. For this lot, the whole cherries underwent anaerobic fermentation for 65 hours.
After fermentation, the coffee’s processing, the cherries are dried intact whole as in classic natural processing in this case for 42 days on raised beds.