LA PALMA Y EL TUCAN 1kg @ $140/kg
Forward purchased 25kg of Natural Tekesic lot 436 from La Palma y El Tucan
This lot comes from La Palma y El Tucan's (LPET) prestigious Estate & Varietals program and this is the first ever harvest of Tekesic for LPET. What that means, is LPET has grown and cultivated this Tekesic 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.
Tekesic (also spelt Tekisic) is a selection of the Bourbon variety made by the Salvadoran Institute for Coffee Research (ISIC) beginning in the 1949 and released in 1977.
This is one of the most sustainable and impressive models we've seen to date in the coffee industry.
Price per kilogram: 77.17 USD FOB
Process: Natural Anaerobic
Total kilos available: 25 kg
Harvest date: May 2020
Fermentation: 81 hours anaerobic whole cherry fermentation in dark plastic tanks
Drying time: 20 days in raised beds followed by 48 hours in mechanical silo
Drying temperature: 32 °C Max. - 16 °C Min.
Altitude: 1800 masl
Region: Zipacon, Cundinamarca, Colombia
Rainfall: 1300 mm/year
Humidity: 80 %