Finca La Palma y El Tucan
Located in the lush cloud forests of Cundinamarca, Finca La Palma y El Tucan is a pioneering estate that combines biodiversity conservation with specialty coffee production. The farm operates as a living laboratory, experimenting with heirloom varieties and meticulous post-harvest processing to craft distinctive, terroir-driven coffees.
Altitud1700msnm
Tamaño de finca22ha
Cómo se procesa
La Palma y El Tucán's Bio-Innovation process begins in the forest: the team cultivates specific microorganisms from the farm's own soil, grows them in a nutrient medium, then introduces them into sealed clay pots buried underground where cherries ferment for 100 hours at a controlled temperature. After pulping, a second 16-hour open fermentation completes the cycle; every batch of spent fermentation material becomes compost. The farm's 2019 World Barista Championship-winning Sidra variety fetched $303/lb — a record for Colombian coffee at the time.
Sostenibilidad
La Palma y El Tucán operates on full organic and permaculture principles: no synthetic inputs, 27 plant species intercropped per hectare, and around 200 hectares of forest preserved on the property. The family has also acquired over 1,500 hectares of primary rainforest on Costa Rica's Osa Peninsula as a separate conservation project.