Fanny Velandia is 46 years old, and he started producing coffee four years ago on her farm, San Bernardo. With 2,5-hectares land, Doña Fanny has 13,000 coffee trees of Castillo and Colombia varieties. On her farm, she also has plantain, avocado, and some citrus fruits.
Doña Fanny is an atypical coffee grower from the region. She’s not from a traditional coffee family, however growing coffee has become part of her life. Fanny bought her farm five years ago after retiring from her work in Bogotá. She now leaves at San Bernardo with her husband, Justino (53), who has fallen in love with coffee and the crops. Now they are passionate about delivering the best cherries, as they are excited to be part of a project that creates beautiful specialty coffee profiles that score above 87 points.
Processing Method
La Palma y El Tucan processes their coffee in 3 different way. First Lactic process, which is a kind of fermentation classified as ‘Anaerobic’ as oxygen has minimal interaction with the cherry. Second is Honey Process, cherries will start the de-pulping begins after a pre-fermentation stage of 45 hours at the wet mill, then sun dried for 15 days.
This lot is a mixed, which involves a combination of stages found in lactic and acetic processing methods. First, all hand-sorted cherries will go through a short pre-fermentation step. Similar to lactic processing, the cherries are placed in airtight fermentation tanks with limited oxygen. Once removed from the tanks, we pass them through three levels of quality control before having the skin removed by a pulper machine. From there, we leave the beans resting in the fermentation tanks to undergo an acetic fermentation, agitating them from time to time. Once the process is completed, the beans are transferred to African-style raised beds to begin the drying phase. This Mixed Fermentation Processing produces a very balanced cup profile with medium to heavy body.
- Origin: Colombia
- Region: Cundinamarca
- Farm: La Palma & El Tucan
- Producer: Fanny Velandia
- Altitude: 1740m
- Cultivar: Castillo, Colombia
- Processing: Mixed – (Lactic and Acetic, honey)
- Sourcing: Pebble Coffee