Ho ho ho, our Christmas coffee this year is a special treat from one of our first coffee-producing partners, La Palma y El Tucán, from their neighbors and crops project and is grown by Luis Sanchez Perdomo.

Have a sweet Christmas!
 
Filter coffee:
French parfait, sweet oranges, pomegranate and jammy pralines
 
Espresso:
Bright and merry with notes of cranberry jam, lemon curd, and cantaloupe
 
Cappuccino:
Orange zest and mascarpone  with a hint of floral-herbal notes shining through
 
The Producer:
We found Luis Sanchez Perdomo's coffee through our partners at Equation Coffee and La Palma y El Tucán's Neighbours and Friends project.
 
This Rosado grew at 1650 meters in Huila, Colombia, where Luis Sanchez Perdomo has his family farm. His coffee production is deeply rooted in the family - not only traditionally but also in the present, as his children are now starting their own plantations.
 
This is the ninth consecutive year working with La Palma y El Tucán and their Neighbors and Crops program. LPET is known for their innovative processing methods and pioneering in lactic fermentation. This processing method is adapted from food production, and La Palma y El Tucán has developed their own methods for this with the lead of the founder Filipe Sardi. After de-pulping the cherries, coffee is sealed in tanks to remove (or significantly decrease) the presence of oxygen during the fermentation process. This allows facultative anaerobic lactic acid bacteria like ´Leuconostoc mesenteroides´ – naturally present on the cherries – to rapidly multiply and consume the sugars in the mucilage. This again produces lactic acid.  The drop in pH level from the increase in lactic acid also triggers enzymatic reactions, which can impact flavor, too. In order to control the fermentation process, they closely monitor variables like temperature and pH at multiple stages.