This coffee is very special to us at Elixr, and we are happy to release it for the third year in a row. La Palma y El Tucán grows experimental and special coffees such as Gesha and Sidra varieties on their own land and process with extreme attention to detail. For this reason, the coffees that they produce are amongst the best in the world. They also have a program for their neighboring farms. La Palma supplies organic fertilizers, expert agronomists and process these neighboring lots on their own farm. Through this program, they are able to increase the quality of coffee and the rates at which they are sold. The processing of this coffee begins with the coffee cherry being placed in anaerobic sealed fermentation tanks. The removal of oxygen during this stage encourages a higher concentration of lactic acid as a result of the mucilage’s carbohydrate fermentation which in turn contributes to the organoleptic profile of the resulting cup. After this point the cherries are moved into a depulper passing through three levels of quality control before having the pulp removed. After depulping, the coffee is transferred to the fermentation tanks where it spends an additional 24 hours. Then it is taken to African raised beds to undergo drying for 18 days.