Through carefully designed fermentation processes, we transform cherries into unique sensory experiences. With a scientific and sustainable approach, we’ve developed techniques that unlock the aromatic complexity and distinctive character of each coffee.
At La Palma y El Tucán, science meets nature.
In our fermentation lab, we design precise processes where innovation is guided by the intuition of our farmers and a constant curiosity to reveal new aromatic dimensions.
It All Begins with Hands
Only cherries at their peak ripeness enter the process. Their natural sweetness fuels our carefully controlled fermentations.
The Art of Drying
After fermentation, each bean is dried under the sun and our team’s attentive care. The drying beds ensure even drying that preserves complexity and cup clarity.
The result is living coffee, full of identity.
Each cup tells the story of its environment, the soil that nurtures it, and the people who care for it.
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