Colombia La Palma Y El Tucan SL-28 Lactic (10oz.)

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The coffees from La Palma Y El Tucan farm and their surrounding farmers are grown in the Department of Cundinamarca, located on the eastern range of the Colombia Andes. The region has unique microclimates and environments with temperatures averaging 21°C, a relative humidity of 75% and a minimum of 1,600 sunny hours per year. These conditions make Cundinamarca a land of great biodiversity and ecosystems, with ideal conditions for producing high-grown specialty coffee.

“We are very proud to be Colombian, and to be a part of such a rich coffee-growing tradition. But how do we embrace this tradition while obeying our very curious nature? This coffee hails from our Estate & Varietals program. With this program, we celebrate our tradition by challenging it: We have planted our farm with the most exotic coffee varietals available. With the utmost care and attention to detail, we cultivate and process these coffees to be only the most extraordinary and rare. We are thrilled that in 2015 our first microlots of Geisha, SL-28, Sidra and Typica will be available to those roasters who are in search of what has yet to be discovered.” -La Palma Y El Tucan

Estate & Varietals is designed to challenge and redefine the status quo for Colombian coffee.

Good to know:

This SL28 was planted on late 2012. Through the Lactic Fermentation process, LPET team attempts to achieve a higher concentration of Lactic Acid bacteria during the coffee fermentation processes, by focusing on anaerobic methods. This type of bacteria generates a higher concentration of Lactic acid as a result of the mucilage ÃÅs carbohydrate fermentation, which in turn contributes to the organoleptic profile of the resulting cup. The intended profile will complement the genetics of this SL28 by contributing to a higher heavier creamier body, and will add certain tropical notes that may complement very well the traditional black currant profile of this variety. LPET works with the existing microorganisms found in the coffee cherries and in the different surfaces that the coffee touches during the entire fermentation process, with minimal intervention. LPET strives to constantly measure and register: Temperature, Relative Humidity, Oxygen levels (using aerobic or anaerobic tanks), Sugars present in the mucilage (using a refractometer) and PH levels.

  • Roast:¬†light
  • Taste Notes:¬†tangy tropical pineapple creamsicle, juicy black currants
  • Process:¬†lactic fermentation
  • Origin:¬†La Palma Y El Tucan, Colombia
  • Varietal:¬†SL-28

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