Heroes Series - Lot 24
Estate & Varietals collection
Farm: La Palma y El Tucan
Region: Cundinamarca, Colombia
Variety: Sidra
Process: Bio-Innovation Washed
Altitude: 1.740 masl
Harvested: 2023
Cupping notes: Limoncello, red apple, honey, sweet lime, tangerine. Vibrant and sweet.
Transparency.
What we paid:
-Coffee: 106.10€/Kg
-Shipping: 10.14€/Kg
-Packaging: 2€/jar
Quantity bought: 12.5 Kg
This lot is part of La Palma & El Tucán’s Estate & Varietals collection, representing the finest coffees from the farm.
The Heroes Series makes up 10% of the whole farm’s production, and it is the result of impressive feats and battles proving strength and bravery. It is a true gem admired for its scoring achievements and noble cupping qualities. Presented in 12.5 kg boxes where only 100 bricks are available worldwide annually.
We are excited to share with you lot 24 – a true gem!
La Palma y El Tucan - Heroes Series Sidra Lot 24
In 2019, Daniel visited La Palma y El Tucan for the first time. He was mesmerised by the farm’s approach to coffee processing and its sustainable system that produces some of the highest-scoring coffees in the world.
La Palma is one of the farms that holds a special place in Daniel’s heart, and he looks forward to returning to visit them.
La Palma y El Tucán is a stunning farm, mill, and coffee eco-tourism destination tucked in the mountains of Zipacon, Cundinamarca, at 1600 Masl, about two hours drive from Bogota. It’s set in a unique microclimate that is cloudy and damp 50% of the day.
La Palma y El Tucán was founded by Felipe Sardi and Elisa María Madriñan, two pioneers of coffee production in Colombia.
The farm’s name comes from two rare species they discovered cohabitating on their land when they purchased the farm: The Emerald Tucan and the endangered Wax Palm. It indicates the core concept of symbiosis at the core of their operations, where actions are mutually beneficial. In the same way that palm trees and toucans exist in a balanced relationship within their habitat, La Palma y El Tucán approaches the coffee ecosystem through sustainable production, innovative processing, and inviting everyone along the supply chain to visit the farm and see for themselves all that a coffee-producing environment can be.
The intersection between coffee agriculture and sustainable tourism is apparent on the farm. The open-air cafes and cabins tucked into the forest encourage visitors to consider the continuum between spaces where coffee is produced and where it is consumed. The vegetable gardens, compost production, biochar production, water filtration, methods for fertilising coffee trees, various shade tree species, and overall biodiversity of plant and animal life on the farm are indicators of permaculture principles.
