This lot comes from La Palma y El Tucan's (LPET) prestigious Estate & Varietals program. What that means, is LPET has grown and cultivated this Gesha right on their highly coveted 16 hectare farm.

The coffee trees at LPET are surrounded by a vast eco-system of plant life growing in harmony. The concept here was designed by LPET founder, Felipe Sardi, after he pursued his Masters in Permaculture. He theorized that he could remove many of the coffee trees, rotate in other crops that would fix elements in the soil and still have a comparable size of harvest. He's been successful in his endeavor and drastically changed the landscape within Cundinamarca by sharing this program through the unbelievable Neighbours & Crops project.

LPET has a team they call the Elite Picker Squad which is constantly monitoring the progress of the coffee plants. They're focused on pruning, fertilizing, applying compost that's made organically at LPET and harvesting the cherry.

The cherry is then taken to the state-of-the-art processing facility where in this case it's undergone a 96 hour whole cherry anaerobic fermentation in dark plastic tanks prior to being dried in a controlled and prolonged manner.

This is one of the most sustainable and impressive models we've seen to date in the coffee industry.

Varietal: Gesha

Harvest date: May 2020

Fermentation: 96 hours anaerobic whole cherry fermentation in dark plastic tanks

Drying time: 17 days in raised beds followed by 24 hours in mechanical silo

Drying temperature: 32 °C Max. - 16 °C Min.

Altitude: 1800m

Region: Zipacon, Cundinamarca, Colombia

Farm: La Palma y El Tucan

Rainfall: 1300 mm/year

Humidity: 80

Tasting Notes: Peanut butter, Raspberry Jam, Cantaloupe, Chardonnay, Smooth long finish.

Recommended Pour Over Brewing Recipe:

15g coffee beans

255g water

94 degrees Celsius water temperature

Bloom for 30 seconds

Pulse pour water at 85g intervals x 3

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