14.00 € – 84.00 €
Producer / Alejandro Ramírez
Process / Honey
Variety / Castillo
Harvest / manual – noviembre 2019
Dry / camas africanas
Altitude / 1650 m
Panela, lime & strawberry notes
Roasted for filter
This coffee is part of the Neighbors and Crops program in La Palma and Tucán * This project aims to improve the living conditions of neighboring producers with a fair income. Coffee has grown on the lands of Alejandro Ramírez, on the Santa Isabel farm, which is located at 1650 m. in the town of Anatoli in the municipality of La Mesa. His farm has an extension of approximately 2 hectares of land and has assigned one hectare for coffee production. Before starting to sell his cherries to this project, he sold his coffee to the Coperativa in Cachipay and to the National Federation of Colombian Coffee Growers. Since he started collaborating in the Neighbors and Crops program, La Palma y el Tucán has been in charge of the collection and the entire process in its innovative facilities.
* Felipe Sardi and Elisa María Madriñan bought the La Palma y el Tucán farm, located 1600 m in Cundinamarca, about 2 hours from Bogotá, and planted coffee plantations in 2012. They employ 22 permanent workers and some 70 seasonal harvesters for the harvest.
The LPET farm has eighteen hectares, four of which are still wild primary forests. The fourteen hectares in coffee production are divided into five parcels: Typica, SL28, Sidra, Geisha and Java. These are coffees that will become Estate and Varietals, including the 25kg nano batches of the Heroes series. Also on the farm is the innovative processing facility on La Palma, where they process coffee cherries from the Neighbors and Crops project.
The HONEY process begins with a 45-hour pre-fermentation stage in the wet process. From here, cherries will begin the pulp removal stage, going through three quality control stages before removing a percentage of the skin.
During the drying stage, the coffee will be placed in raised African-style beds for more than 15 days. humidity, the first days will be crucial to avoid the prolongation of microbial activity. Finally, the parchment coffee will go through the mechanical drying machines to finish the drying process.
ground for V60, ground for Moccamaster, ground for french press