Lot 41, Colombia

On the homefront, these bean geniuses are like coffee ninjas, swooping through each production stage with a laser focus on quality. Think superhero-level cherry-picking, mad scientist fermentation tactics, and packaging sorcery that ensures only the crème de la crème makes its way to your cup.

But wait, there’s more! Outside their coffee kingdom, they’re buddying up with nonprofits to sprinkle some magic in the form of top-notch, organically composted fertilizer. Because let’s face it, healthy trees and soil are as crucial as a perfect espresso shot in the morning.

Now, let’s talk Bio-Innovation—this isn’t your grandma’s fermentation process. It’s a wild ride of bright tropical vibes, with a twist of lactic and tartaric tang, all wrapped up in a velvety body that dances on your palate. They start by snagging native microorganisms straight from their own lush forests, whip up a bespoke fermentation feast, and let those cherries party in a pot for 96 hours. This controlled chaos ensures each batch is as consistently awesome as the last.

But they didn’t stop there—enter Bio-Natural. This slow-drying extravaganza on raised beds lets the coffee mingle with its microbial buddies for 45 glorious days, picking up intricate flavors of tropical and red fruits, topped with a splash of wine-like acidity. The result? A silky body that’s a straight-up flavor festival in your mouth. So, buckle up, coffee lover—La Palma y El Tucan are serving up a cup that’s anything but ordinary!