About this coffee

ABOUT YOUR LAPALMA YEL TUCAN GESHA LANDED THIS MONTH JULY 2018

The value of your Gesha coffee reflects the sum of the different efforts that our team makes year-round to maintain, select and process the best coffee cherries available during the main harvest season,

TERROIR

The farm is divided into 14 plots were we grow 4 different coffee varietals.

This Gesha grows in plot #1 which has 9,901m2 in area and 3257 trees that were planted in 2012. This terroir has a very healthy and rich topsoil that accounts for around 50cm in depth, which is very good to allow the root system to grow healthy and strong, and to obtain many different nutrients from the soil.

PROCESSING

Using proprietary processing methods and supporting those with a meticulous attention to detail at every step, we produce unique and elegant profiles that differentiate our coffees. This Gesha lot was processed as a Lactic fermentation coffee, as you know through this process, our team attempts to achieve a higher concentration of Lactic Acid bacteria during the coffee fermentation processes, by focusing on anaerobic methods. We believe that with this low oxygen contents this type of bacteria produces Lactic acid as a result of the mucilage´s carbohydrate fermentation, which in turn contributes to the organoleptic profile of the resulting cup. The intended profile is to allow the genetic to be predominant, since we don’t’ want to overcome this, but contribute to an intense, very sweet, coffee with winey acidity and a velvety body that results from the higher lactic acid content present in the cup. The following is the specific data for your nanolot:

 

MEASUREMENT OF THE 250GR SAMPLE ON THE INITIAL STAGE

Brix 1

pH 1

Temperature 1

Temperature of the day

Relative Humidity

Processing Date

20

4,8

19

19,2

71,1

Main Harvest 07/ 2016

The reason why we measure the main variables initially and then several times throughout the processing is because they will be altered by the existing microorganisms. For instance, the Ph Levels usually goes down at least 2 or 3 points after the coffee cherries undergo the fermentation process. What happens during the fermentation process is an acidification and disintegration of sugars; the breakup of the pectin molecules found in the mucilage. As for the decrease in the Brix Levels, this is due to the fact that microorganisms are feeding on the sugars. When they feed, they remove the mucilage which has the biggest amount of soluble sugars. This is very important information that allows us to monitor the process internally and we have also developed several ranges which help us to support this effort.

PROCESSING INFORMATION AND SECODN MEASUREMENT

FERMENTATION (H)

WASHING STAGE MEASUREMENTS

Anaerobic fermentation in tanks

Aerobic Fermentation in tanks

°Brix 2

pH 2

°T 3

Time

63

24

9

4,4

19

30

 

RAISED BEDS DRYING STAGE

Mechanical Drying

DRYING TIME IN RAISED BEDS

Initial Humidity

Final Humidity

Time (H)

Initial Humidity

Final Humidity

408

50%

24%

46

24

10,5

 

http://lapalmayeltucan.com/site/

Additional Information
Size

250g, 500g, 1kg

Coffee Style

Whole Bean, Filter Roast, Espresso Ground, Filter Ground, Pour Over Ground