COLOMBIA La Palma Geisha

La Palma & El Tucán is a pioneering coffee farm that redefines Colombia's traditional coffee-growing model through groundbreaking social, environmental, and technological innovations.

This coffee was processed using lactic fermentation, which is classified as ‘Anaerobic’ as oxygen has minimal interaction with the coffee cherry. Once the cherries arrive at the mill, they are hand sorted and placed in sealed tanks. With no oxygen involved, bacteria feed on carbohydrates present in the mucilage favoring a higher concentration of lactic acid, creating a unique profile of the resulting cup.