10 oz

PRODUCER: Didier Alvarez / La Palma Y El Tucan

FARM: La Ovejita

VILLAGE: Salgar, Antioquia

PROCESS: Lactic Fermentation by La Palma Y El Tucan

VARIETY: Castillo

TASTEs like a strawberry/crazy chocolate/Oreo milkshake with a pineapple daiquiri sweetness that lingers. It’s weird good.

Don Didier has been producing coffee for almost 40 years. He operates on a 5 hectare estate with 32,000 coffee plants ranging between Castillo and other Colombian varieties. The farm, La Ovejita, is located in the municipality of Salgar, Antioquia, at 1750 meters above sea level, about a ten hour drive from La Palma Y El Tucan’s facilities in Cundinamarca.

Farming since he was a young man, Don Didier helped his family growing the farm to focus on coffee production. He now resides as the head of the farm along with the help of other familymembers.

Like many coffee producers with a long lineage of farming in their famliy history, Don Didier’sthree children have left the country side to pursue careers in Medellin something the Neighbors and Crops program and La Palma Y El Tucan recognize and hope to symptomatically adjust.

The Neighbors and Crops is a program run by La Palma Y El Tucan, originated to counter theinstitutional and climate problems that affect the coffee growing industry in Colombia. LikeDon Didier’s family, many locals have been forced to replace coffee plantations with othercrops, thus indirectly forcing their newer generations towards the bigger cities, in search ofbetter opportunities.

LPET has identified more than 200 coffee-growing families from whom they buy and processexceptional coffee cherries, while aiding every step of the process. The program is designed to offer their neighbors various different benefits (monetary and non-monetary) that incentivize them to grow better coffee and commit to the highest quality standards possible, whichis the cornerstone of LPET’s goal: revitalize the coffee culture in the region.

Now that the cherries from La Ovejita are being processed and sold through LPET, Don Didier has claimed that he’s receiving a higher price for his cherries than ever before. In addition to the environmental and economic benefits of the program, the manipulation of processing in a more intentional way is available. The high functioning facility at LPET allows for experimentation in highlighting already beautiful coffees in a new way. Don Didier’s lot was lactic fermented, having a total fermentation time of 96 hours, including both anaerobic and aerobic processes.

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