La Palma y El Tucán / Blanca Cano Lactic Honey Process

Strawberry, Honey, Kiwi

Availability: Sold out
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This uniquely processed microlot bursts with sweet aromas of strawberry, raisin, and honey, with a prominent fresh strawberry flavor in the brewed cup. A refreshingly juicy body and Golden Delicious sweetness lead to a captivating aftertaste of kiwi and cocoa nib. 


Producer: Blanca Cano
Farm: Villa Elena, Microlot #279
Altitude: 4265 feet
Varietal: Castillo, Colombia
Process: Lactic Honey
Roast: Light-Medium
Notes: Strawberry, Honey, Kiwi

The Story

Finca La Palma y El Tucán's Neighbors & Crops Program is a sustainable relationship model that helps small-scale farmers produce top-quality coffee with traditional Colombian varieties. Having located more than 200 coffee-growing families within a few miles of their main farm, La Palma y El Tucán now buys and processes exceptional coffee cherries from these smallholders, while controlling every step of the production line and providing support to the farmers from whom they purchase coffee.

From La Palma y el Tucán:

"This is Doña Blanca Cano’s second harvest working with La Palma y el Tucán. Since joining the Neighbors & Crops program we have been able to assist and provide Finca Villa Elena with agronomic consulting, trained cherry pickers, transportation, wet milling, and dry milling. Doña Blanca tells us that producing coffee is not a simple task, it requires a lot of dedication and labor, but all the hard work is paid back in her love for the countryside and the joy in doing what she loves.

Blanca is 74 years old and has been growing coffee for 8 years. Born and raised in the department of Boyacá, Blanca always had tremendous love for nature and the outdoors. She would eventually leave to the city of Bogota in order to raise her family of 7. Over time, the altitude and pollution would force her to venture back into the the mountains for matters of health and retirement.

The farm Villa Elena was purchased at an altitude of 1300 meters above sea level. At the time of purchase Blanca’s son was interested in coffee and together they visited the National Federation of Coffee (FNC) center in the department of La Mesa. There they would get a soil sample proving the farms soil’s capability to grow coffee. Thus, 1200 Castillo coffee varietals were planted—along with some corn and pumpkins—and the rest is history. Blanca has maintained her coffee completely organic—free of chemical fertilizers, pesticides, or fungicides."

The Lactic Honey 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 the sugar present in the coffee mucilage, generating high concentrations of lactic acid that impacts the coffee's flavor profile. After the desired PH is achieved the coffee is soaked in clean water to stop the growth of the bacteria, then washed to remove the fermented mucilage, then dried for at least 15 days. 

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