Angelica Fajardo - Bioinnovation Washed

La Palma Y El Tucán is a longtime friend of the Black & White family, and if you've been around here awhile, you've likely seen their name printed on several of our labels over the years. La Palma is run by husband-wife power duo Felipe and Elisa Sardi, and their vision for "better coffee, better practices, and a better world" began to come into focus when they purchased 18 hectares of land in the Cundinamarca region of Colombia over thirteen years ago. That vision has always rested on two pillars: community, and quality.

This commitment to community and their obsession with processing perfection are two of the reasons La Palma features so prominently on our menu. But, they also keep coming around because you guys love their coffees - and we love sharing them with you! Last fall, we had the immense pleasure of sending four of our very own roasters to the gorgeous place that is La Palma Y El Tucán. There, they were able to experience the magic of La Palma firsthand, and gain a better understanding of the process by which these coffees make their way from the soil to our coffee cups.

Every year La Palma Y El Tucan seems to elevate quality and consistency while isolating new flavor profiles within their Neighbors and Crops offerings. This lot, from producer Angelica Fajardo is no exception.

MEET THE PRODUCER | At Finca Buenos Aires in Pitalito, Huila, a family-owned farm, teamwork is at the heart of their operation. With active participation from siblings and cousins, such as William, pictured here, harvesting becomes a collective effort. During peak seasons, additional staff is hired to ensure a successful harvest. Everyone on the farm is eager to learn and contribute to crop knowledge, hoping that future generations will continue this noble agricultural tradition. Angelica's parents were farmers, and she and her family are determined to keep this heritage alive. Moreover, they are committed to innovation in processes and marketing, constantly seeking to improve and adapt to the challenges of the current market. At Finca Buenos Aires, teamwork, a passion for farming, and a vision for the future come together to create a lasting legacy.

TRUST THE PROCESS | This unique adaptation of processing, known as Bio-innovation, was developed by La Palma's own Sebastian Villamizar, who was inspired by traditional wine fermentation methods. For this particular adaptation, clay pots are buried in the forest floor to control fermentation temperature. Inside, perfectly ripe coffee cherries are mixed with a microbial-rich compost that is made at La Palma and serves as an organic and biodiverse fermentation substrate. The coffee cherries in this lot underwent anaerobic fermentation in those claypots for 125 hours before being removed to an aerobic environment for an additional 23 hours of fermentation. After being washed, they spent thirty four to thirty five days drying on patios.

TAKE A SIP | Roaster Blake Basham chose this coffee while visiting La Palma last fall. On the cupping table at La Palma, this coffee stood out to Blake because of its balanced acidity and nostalgic sweetness. But, she kept returning to it over and over again thanks to its delightful honey-floral aroma, which reminded her of wildflower honey and sweet peach tea. All the while, Blake pictured herself sipping this coffee on a crisp spring morning with sunlight cascading through open windows, and that elicited the sort of pure joy in her that she couldn't help but share with the rest of us.

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Roaster | Blake Basham

Origin | Pitalito, Huila, Colombia

Producer | Angelica Fajardo

Farm | Buenos Aires

Process | Bioinnovation Washed

Variety | Pink Bourbon

Elevation | 1318 masl