Yellow Bourbon - Lactic - La Palma y El Tucan

Tastes Like: Pineapple, Jakot, Silver Needle Origin: Zipacon, Cundinamarca, Colombia Variety: Yellow Bourbon Producer: Faustino Reyes Elevation:  1,800 masl Process: Lactic This Yellow Bourbon nano lot underwent a carefully controlled lactic fermentation protocol at La Palma y El Tucán. The process began with 93 hours of whole cherry fermentation designed to promote lactic acid bacterial activity under low-oxygen conditions. After depulping, the coffee underwent an additional 24 hours of mucilage fermentation, further breaking down sugars and enhancing microbial development. Drying was carried out slowly over 580 hours on raised beds, with a final 4-hour mechanical drying phase to stabilize water activity and ensure longevity. This extended fermentation and drying cycle reflects La Palma y El Tucán’s experimental precision and regenerative ethos in post-harvest processing.