La Palma Y El Tucan - German Bahamon - Lactic Castillo
La Palma Y El Tucan - German Bahamon - Lactic Castillo
La Palma Y El Tucan - German Bahamon - Lactic Castillo

La Palma Y El Tucan - German Bahamon - Lactic Castillo

Regular price$ 31.00
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Since its inception, La Palma Y El Tucan has been a pioneer in imaginative coffee processing. And this latest lactic coffee art is a prime demonstration of their continued efforts to create some of the most unique, and tasty,  offerings in the world of coffee. With this lot, our friends at La Palma made us fall in love with their famous lactic process all over again. Don't miss out on all the delicious details below!

Coffee Info: 

We Taste: Mandarin, Plum, Peach

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

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