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Colombia La Palma + El Tucan

Colombia La Palma + El Tucan

ANATOLI, CUDINAMARCA

FLAVOUR

ORANGE, PEAR, CHERRY AND SPARKLING ROSE

VARIETAL / CASTILLO
PRODUCER / LEONILDE POVEDA
PROCESS / LACTIC FERMENTATION
ALTITUDE / 1650 MASL
SCORE / 88

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C
BASKET / 20-22G VST
DOSE / 20G
YIELD / 44-52G
TIME / 26-32 SECONDS

BREW RECIPE / FILTER
BREW DEVICE / 
HARIO V60 WATER
TEMPERATURE / 93-96C
DOSE / 22G
WATER VOLUME / 365G
BREW TIME / 3:00-3:30 MINUTES
BLOOMING TIME / 45 SECONDS
WATER / SOFT FILTERED WATER

Producer Info

We are so excited about this amazingly complex Colombian coffee from @lapalmayeltucan and cannot wait to share it with you all #coffeekind very soon. This specific lot is from @lapalmayeltucan’s Neighbours & Crops program where they work closely with farmers within a 10km radius of their mill in Anatoli, Cudinamarca. This Castillo lot has been grown by Leonilde Poveda on her farm Villa Mar. This lot showcases not only Leonildes excellent farming practices but also La Palma’s unique approach to post harvest processing with their Lactic Fermentation process.

Lactic fermentation is a controlled process that creates an environment allowing for the growth of Lactic Acid Bacteria. The process occurs under anaerobic conditions and constant measurement of the oxygen level, sugar content, and pH. The bacteria feed on sugars clinging to the coffee parchment, generating high concentrations of lactic acid that impacts the coffee’s flavour profile. After the desired pH is achieved, the coffee is soaked in clean water to stop the growth of the bacteria and then dried for at least 15 days.

$22.00$26.00

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$22.00$26.00