Rosso - La Palma y El Tucan, Colombia, Washed Anaerobic

Rosso - La Palma y El Tucan, Colombia, Washed Anaerobic

COF-RO-340-0012

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  • Description
  • Specs
  • PINEAPPLE • GRAPEFRUIT • RASPBERRY • MANGO

    This is another lot which comes from La Palma y El Tucan's (LPET) prestigious Neighbours and Crops program. What that means is LPET does not produce this coffee but assists in the production, teaming up and empowering Jaime Palomo, a coffee producer who lives in Cundinamarca, Colombia. LPET has created a brilliant business model, focused on their community and empowering the smallholder producers, in many ways.

    Lot 410 Bioinnovation
    Region: Cudinamarca
    Origin: Colombia
    Farm(ers): Villa Maria, Jaime Palomo, Neighbours and Crops Program
    Varietal: Castillo
    Process: Bioinnovation - Washed Anaerobic

    At the Farm, Villa Maria
    FERMENTATION: 31 hours anaerobic whole cherry fermentation in ceramic tanks with captured micro-organisms from surrounding forests, followed by 75 hour aerobic mucilage fermentation in ceramic tiled tanks

    DRYING TIME: 12 days in covered raised beds, followed by 96 hours in mechanical silo.

    For Jaime Palomo, it hasn’t always been about coffee. He had actually never worked in agriculture or coffee before buying Villa Maria. He used to live in Bogotá, where he owned a business, which one of his two sons is now operating. After his retirement, he studied possibilities for his next stage in life. Tired of the hustle of the city, he started exploring the countryside and, finally, influenced by some neighbours, ended up buying his farm Villa María at La Mesa, Cundinamarca.

    Since then, he has moved to Villa María where he lives with his wife, Doña María del Tránsito. It has been nine years since Don Jaime started his career in coffee. He has fallen in love with coffee farming and continues to learn different practices for improving crops. He now has 6,200 coffee trees producing top quality coffee, which he sells to La Palma y El Tucán.

    Here, they do a 31 hour anaerobic fermentation in whole cherry, with wild yeast they've captured and cultivated at the farm. This fermentation occurs in clay tanks that are buried in the ground, maintaining a very cool temperature and loads of microbial activity. Then the coffee is depulped and fermented aerobically for 75 hours in traditional Colombian tiled tanks.

    Roast date: July 27, 2021

  • Quantity: 340g

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