Colombia La Palma y El Tucan : Dariela Bolivar Lactic
La Palma y El Tucan is the team behind the Panama Creativa Coffee District which focus on modulating coffee at source. It all began in 2011, where they decided to start farming coffee, as they grew, new ideas began and they started the “Neighbour Crop” program where they collaborate with farmers within the vicinity of their farm where they process the coffee from Picking and deciding which process is optimum for the specific lot. By working with the their neighbours, they are able to introduce a better farm practice and use their specially trained pickers and process their neighbour crop at La Palma y El Toucan state of the art wet mill. This has made possible for their neighbour to push for the international market without investing on assets. This collaboration started in 2013.
What we have here is from a farm by the Bolivar family. They have been planting coffee for the past 50 years. The Farm, La Guirnalda is about 2.5 hectares sits at 1300 masl. The coffee are mostly Castillo varietal. Each farm has many stories, in the case of Leonardo, he hope that his 5 children would continue his legacy, like many of his generation, only one is interested in continuing the family heritage. His child, Dariela now handles the farm along with the collaboration with La Palma y La Tucan. With this partnership, a smallholders like the Bolivars has the opportunity to export its coffee world wide. Something to ponder as we sip on coffee that we drink today.
This coffee is process as Lactic processing. Time, temperature, pH and Brix all orchestrated in harmony. This method does not use lactobacillus, the yeast strained nor adding lactic acid in the process. The process consist of limiting the oxygen during pre-fermentation in a seal tank, to allow the bacteria and yeast to consume the mucilage within the cherry, at the same time producing lactic there for ability to modulate the profile. After the fermentation, the coffee is depulped and dried on raised parabolic beds where heat is vented to aid the drying process during day and night.
The results – upon grinding, the aroma of orange, citrus, honey and grapefruit. This are Castillo beans, we were surprised by the raisin, yogurt, with some wine flavours or maybe Kiwi. The coffee also produce blueberry aroma followed by the aroma of strawberries, chestnuts and grapes. It left us wondering and wanting for more.
Varietal : Castillo
Altitude : 1300 masl
Origin : Cundinamarca, East Andes
Process : La Palma y El Tucan Lactic