Colombia La Palma Cristian Monroy

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La Palma Y El Tucán is one of Colombia's most premier farm and experimental wet mill. Specializing in unique fermentations, their coffees tend to exemplify a tropical fruit forward cup. Large vibrant acidities are present and the coffee from Cristian Monroy does not stray from this reputation. Enjoy this beautiful coffee in both filter or espresso formats.

Cristian Camilo Monroy is 28 years old and has been working in coffee for 20 years. Raised by traditional coffee farmers, Cristian learned his agricultural practices from his father at a very young age. His parents would eventually abandon their farm in La Mesa, Cundinamarca, and move the family to the nearest city. After losing his father, and gaining a daughter, Cristian would move back to the farm to start a better life for his family. The farm and the motivation of his new daughter help make his farm successful. Hacienda El Volcan lays at 1550 meters above sea level in the area of La Mesa, Cundinamarca. The 1.2-hectare farm is cultivated with Castillo varieties, palm foliage, and plantains. Cristian’s wife and daughter live with him on the farm, but he is the only one in charge of the farm duties. Before joining the Neighbors & Crops program, Cristian would sell his dried parchment coffee at the Cooperative of Cachipay. He says that joining the program has helped him immensely with wet and dry milling processes; no longer having to struggle with depulping his coffee or worrying about getting his coffee to adequate drying beds. He also he has noticed a more significant payment difference for his coffee in cherry to La Palma & El Tucán. That is exactly what we like to hear. La Palma hopes to inspire more young coffee farmers in the community, so they can pass on the tradition on to their kids, their grandkids, and so on!

Lactic Washed Coffee: Lactic acid washed coffee is a change in the style of fermentation during the washing process of coffee. Let’s walk through it briefly. Coffee cherries are moved through a pulper which squeezes the cherries until the two beans come out, and the pulp and cherry skin is removed. This leaves two beans covered in mucilage. Think the slimy stuff on the pit of a peach. In order to remove mucilage for the last hundred years, farmers soak the coffee in water or sometimes without but they let the coffee ferment and bacteria eats/removes the mucilage. Flavor is created in the coffee during fermentation. What La Palma has discovered that by controlling the bacteria during this process that flavor and its intensity can also be controlled. Instead of using a normal tiled tub for fermentation, La Palma uses an anaerobic chamber (no oxygen) and keeps the water temperature and pH level controlled so that the bacteria that produces the lactic acid can thrive. Not only does this create wild tropical cup profiles but also an incredible tactile experience.

Transparency: Colombia La Palma Cristian Monroy This is a Relationship Coffee from our friends Felipe and Elisa from La Palma y El Tucán. We have been working with them for four years now and this year bought five lots of their Neighbors & Crops coffees. We paid $6.86 per pound and we cupped this coffee at an 87. Sweet Latitude did the importing. We purchased ten thirty-five-kilo bags.

  • Roast: Light roast
  • Acidity: Bright
  • Body: Medium
  • Taste Notes: Strawberry, Vanilla Yogurt, Orange Peel, Black Tea
  • Process: Lactic
  • Origin: Colombia
  • Varietal: Castillo
  • Altitude: 1,550 masl

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