La Palma y El Tucán’s award-winning variety, a hybrid of Red Bourbon and Typica. It has acquired the sweetness and body of Red Bourbon and the bright taste and acidity of Typica. Coffees are processed in an anaerobic (cut off from additional oxygen) environment that is optimized to generate lactic acid. The reaction that produces lactic acid consumes sugar from the mucilage of the coffee, and requires constant monitoring of pH and o2 levels in the closed environment. Once the pH reaches an optimum level, the coffee is removed and rinsed to stop the reaction. This preserves a balance between the lactic acid and the remaining sugars in the coffee.