Colombia - La Palma Y El Tucan - Bio-innovation
We Taste: Strawberry, Lemon Zest, Shortbread
Altitude: 1740 M.A.S.L
About the Bio-Innovation Process:
Through the Bio-Innovation process, La Palma & El Tucán honors the main principles of organic farming. They first capture and reproduce microorganisms found in their farm’s beautiful forests, to create their own fermentation substrate. Then, they mix this substrate with perfectly ripen SL28 cherries, in a clay pot for 100 hours. This combination allows them to create a sustainable closed cycle. After the fermentation, they remove the leftovers and reuse them as compost.
About La Palma:
La Palma & El Tucan’s goal is to shatter the status-quo by implementing groundbreaking social, environmental, and technological innovations. Located in Colombia’s Cundinamarca department, this project is changing the model that Colombia has used to grow, process, and market coffee, where productivity comes before quality.
Grind: Medium Coarse (on Baratza Encore / Virtuoso 17)
Water: 300ml of at 202 degrees Fahrenheit
Bloom: 40ml of water saturating the coffee. Let sit for 1 minute 2nd Pour: Pour in circles until your at 100ml
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minutes