Columbia Coffee Manor Colombia's most expensive Coffee-Colombian Palm and Big Bird LPET

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Completely different from ordinary Colombia, they assist nearby farmers to deal with cherries and adopt a very special treatment under strict control. Different microorganisms are fermented with lactic acid and acetic acid to produce different flavor spectrum. although there is nothing special about farmers' beans, the coffee produced has the characteristics rarely seen in Colombia. The farmers who work with them are also paid more, and this year WBC Italian players use big beaked birds as race beans to reach the semi-finals.

Last year, the team spent four months in LPET to investigate and document the daily life and coffee harvest of nearby small farmers who participated in the LPET-launched "Neighbors and Crops" project, which creates added value and develops complex flavors and amazing tastes by emphasizing the importance of fermentation.

The Community crop Project is a farm project driven by Palm and Big Bird (La Palma y El Tucan,LPET), located in Cundinamarca, Colombia, a few hours' drive from Bogota. The project usually includes a small farm, excellent cherries, and a central processing plant run by LPET. LPET processes cherries from 100 small farmers around them to help them produce first-class coffee. After obtaining excellent coffee cherries from farmers within a radius of 10 kilometers, they can use both anaerobic and aerobic fermentation procedures with highly skilled control and innovative fermentation methods, so that both acetic acid bacteria and lactic acid bacteria can play an appropriate role and develop different flavors.

LPET itself is a processing plant, as well as its own farm, located in the eastern foothills of the Colombian Andes, built by three founders, Elisa Madrinan, Felipe Sardi and Carlos Arevalo. The microclimate and environmental conditions in the Cundinamarca producing area are excellent, with an average temperature of 21 °C and a relative humidity of 75%, with at least 1600 hours of sunshine in a year. These conditions make an ecosystem with excellent biodiversity and are very suitable for growing high-altitude boutique coffee.

The fermentation time of this coffee is as long as 90 hours. in the process of fermentation, higher lactic acid microorganisms are created using an anaerobic process, and the production of lactic acid microbacteria comes from the fermentation of carbohydrates in the pulp mucus, thus changing the sensory flavor of coffee. The final flavor is stronger, sweeter, with chocolate and cream taste, plus wine acidity, silk taste.

Introduction to Coffee beans washed by Cundinamaka Palm and Big Bird in Colombia

Colombia Cundinamarca La Palma & El Tucan washed

Country of production: Colombia, Colombia

Producing area: Cundinamaka Cundinamarca

Water washing Plant: Palm and Big Bird LPET;La Palma & El Tucan

Beans: Kaddura Caturra, Colombia Colombia, Kaduai Catuai

Treatment: washing Washed with lactic acid fermentation water

Harvest time: July 2017