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Forward has purchased 25kg of Natural Tekesic Lot 436 from La Palma y El Tucan.

This lot comes from La Palma y El Tucan's (LPyET) prestigious Estate & Varietals program. This is the first-ever harvest of Tekesic for LPyET, meaning LPyET has grown and cultivated this Tekesic right on their highly coveted 16-hectare farm. 

The coffee trees at LPyET are surrounded by a vast ecosystem of plant life growing in harmony. This concept was designed by LPyET founder, Felipe Sardi, after pursuing his Master's 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-sized harvest. He has been successful in his endeavor and has drastically changed the landscape within Cundinamarca, by sharing this program through the unbelievable Neighbours & Crops project.

LPyET has a team called the Elite Picker Squad. This team is constantly monitoring the progress of the coffee plants. They focus on pruning, fertilizing, applying compost (made organically at LPyET), and harvesting the cherry. 

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

Tekesic (also spelled Tekisic) is a selection of the Bourbon variety, made by the Salvadoran Institute for Coffee Research (ISIC), beginning in 1949 and released in 1977. 

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


Variety: Tekesic
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 a mechanical silo
Drying temperature: 32 °C Max. - 16 °C Min.  
Altitude: 1800 masl

Region: Zipacon, Cundinamarca, Colombia
Rainfall:  1300 mm/year
Humidity: 80 %