A coffee with a complex bouquet of floral notes, sweetness, and intensity.

Gerardo Caceres, a fifth-generation member of the family that has managed the farm named "Colombia" since 1916, recently visited La Palma & El Tucan and met with the project directors. Together, they developed a vision for an expansion project, taking into account the relationship between the product's quality sourced from the region's soils and the economic benefits of the fields.

After hand-selecting each coffee cherry, they are transported to the drying area. There, they are floated in water to separate the highest quality cherries. Following this, the cherries are fermented for 4 to 12 days and then allowed to dry for 20 to 25 days. The ambient temperature during processing is maintained between 64-70 degrees Fahrenheit, which allows for greater control and results in a consistent and well-developed flavor profile for this year's harvest.

Delagua is a program by La Palma & El Tucan that is aiming to reduce water usage by 880,294 liters per year (compared to traditional washed methods that use up to 40 liters per Kg). We have always enjoyed Delagua’s profiles in Colombia, so when we had the chance to try some of the results of this project in El Salvador, we jumped on it. The specific variety, Anacafe 14, seemed to stand out above the others as it was not just fruit-forward, but also well balanced.