La Palma y El Tucan, Lot 376, Colombia

La Palma y El Tucan, Lot 376, Colombia

Heroes Series - Lot 376

Estate & Varietals collection



Region: Cundinamarca

Farm:   La Palma y El Tucan

Variety: Gesha

Process: Natural

Altitude: 1.800 masl

Harvested: 2020/2021

Cupping score: 94



CUPPING NOTES: Floral, apricot, ripe mango, pineapple, strawberry.

Velvety body, complex and clean.



This lot is part of La Palma & El Tucán’s Estate & Varietals collection, which represents the finest coffees from the farm.

The Gesha Heroes Series makes up 10% of the whole farm’s production and it is the result of impressive feats, battles proving strength and bravery, 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 per year.


We are excited to share with you lot 376 – a true gem- the quintessential example of the varietal: clean & floral.

  • Meet the farmer

    Back in 2019 Daniel visited La Palma y El Tucan for the first time, and he was mesmerized by the farm’s approach to the coffee processing and theirs completely 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’s very much looking forward to going back 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 away 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 the coffee producing 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 and indicates the concept at the core of their operations: symbiosis, where actions are mutually beneficial. 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.


    On the farm, the intersection between coffee agriculture and sustainable tourism is apparent. The open air cafe 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 fertilizing coffee trees, various shade tree species, and overall biodiversity of plant and animal life on the farm are indicators of permaculture principles in practice.


    The Gesha variety is known for its explosive oral qualities and sweetness. It was first collected in Ethiopia in the 1930s. From there, it migrated to Costa Rica, Panama, and South America.

    At La Palma & El Tucán, the Gesha variety was first planted in 2012.

    The farm is eighteen hectares, four of which remain wild primary forest. The fourteen hectares in coffee production are separated into five plots: Typica, SL28, Sidra, Geisha and Java. This is the coffee that will become the La Palma Estate and Varietals series, including Heroes Series nano-lots of 25kg. Also on the farm is the state-of-the-art LPET processing facility, where they process coffee cherries purchased from neighboring farms for the Neighbors and Crops Series, a program that allowed them to work with their neighbours to create a sustainable relationship model, with the hope to revitalize the coffee growing culture of Cundinamarca, by buying and processing exceptional coffee cherries from farmers who would otherwise not have access to the post-harvest infrastructure required to process specialty coffee. 


    The coffee is picked as it ripens by a team of women they call the Elite Picker Squad whose job is to, day after day, choose only the best cherries.  The cherries are then taken to the state-of-the-art processing facility where in this case it's undergone a natural process.

    High relative humidity levels represent a big challenge when drying coffee, making it the trickiest variable that has limited La Palma & El Tucán’s capacity to process Natural coffees, due to the relative humidity levels at the farm, which can reach up to 90%.

    Since 2016, Colombia started experiencing the consequences of El Niño, a climatic pattern that severely alters the regular conditions causing one of the most significant dry seasons in its history. The drop in the relative humidity levels opened a small window of opportunity for La Palma & El Tucán to try processing Naturals. Now, after the experiment, they have learned how to best continue to process small batches of Natural processed coffees.