Colombia - La Palma Y El Tucan - Didier Burgos - Lactic
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We Taste: Kiwi, Brown Sugar, Strawberry
Treat your senses to a unique
La Palma Y El Tucan experience with this lactic work of coffee art by Didier Burgos! With caffeinated creativity like this, your taste buds will be taken on an unforgettable adventure. Get ready to explore!
Varietal: Colombia
Processing: Lactic
Altitude: 1740 M.A.S.L
About the Lactic Process:
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.
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.
Brewing Recommendations:
Kalita wave
Dose: 20g.
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
