COLOMBIA La Palma & El Tucan Biohero /36 Geisha Bio-Innovation Inoculated Washed WYXColombiaBioheroWYX40g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Vitreous, naturally polished and multi-dimensional.”
Founder, Coffea Circulor
SCA SCORE 92.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Honoring the bio-washed fermentation formula, roasting initiates with high front up heat that subsides and an intense and elegant aroma of bergamot and honey.
PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR
There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.
That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:
“Remember when your Mom made juice from picked berries and fruits in the garden?”
That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so:
"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."
|Producer||La Palma & El Tucan|
|Aroma||Bergamot, Honey, Oolong tea|
|Flavor||Lychee, Honey, Mango, Pineapple|
|Aftertaste||Cantaloupe, White grape, Mid-Long|
|Acidity||Lemon, Citric, Lactic, Mid|
The vision of LP&ET resonates fully with our “Made in their respective countries. Finished in Scandinavia,”-ideology.
When Felipe Sardi and Elisa María Madriñan first arrived to the land for growing specialty coffee, a biologist friend was invited to analyze the landscape. By helping to identify native flora and fauna, they asserted that two rare species were cohabiting the farm: the Emerald Toucan and the endangered Wax Palm.
Filipe believes in the power of nature. His aspiration is to learn how to design effective and productive ecosystems by working with nature and not against it. La Palma & El Tucan is transcending from monoculture into a polyculture, meaning the plantation will soon look more like a forest than a coffee plantation. By relying on biodiversity, along with an intensive organic fertilization program, it will generate more desirable results in terms of production yields and plant defense mechanisms. This is a bold and risky approach, yet an honest trial and opportunity for the future.
The farm is eighteen hectares, four of which remain a wild primary forest. The fourteen hectares in coffee production are separated into five plots: Gesha, Sidra, SL28, Typica and Java.
The Geisha Heroes Series crop makes up 10% of the farm’s production and is the result of impressive achievement: a true gem admired for its processing, sensory and quality scoring achievements.
Through the Bio-Innovation process, La Palma & El Tucán honors the main principles of organic farming. They first capture and reproduce microorganisms found in their farm’s forests to create their own fermentation substrate. Later, the substrate is inoculated with perfectly ripened cherries in a pot for 96 hours. This is the standard formula and each lot undergoes some variations in the fermentation. Each individual pot of coffee is inoculated with a controlled substrate to favor the same populations of microorganisms on each batch, thus ensuring more consistency on the reactions and the resulting flavor profile. By implementing the Bio-Innovation method, La Palma & El Tucan envisioned to further control the type of microorganisms that predominate in the metabolic process (at least in the initial stages of the fermentation), as using the farm-substrate which is loaded with native microorganisms that produce particular and unique enzymes, alcohols and organic acids, leaving distinct flavor profiles hardly found in coffees that undergo other types of fermentation. Following the induced fermentation, the cherries undergo either a Bio-Washed or Bio-Natural process.
This lot, number 36, has undergone an aerobic fermentation of 24 hours and 67 hours of anaerobic fermentation. The drying time is 26 days followed by mechanical drying of 57 hours. This process generates a clean and juicy coffee.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
|RH, WH, BH||Honey Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Colombia
Finished in Scandinavia