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. Bio-Innovation This process starts by capturing and reproducing microorganisms found in the coffee shrub’s growth environment to create its own fermentation substrate. This substrate is then mixed with ripened cherries in a clay pot for 100 hours. This combination allows for a sustainable closed cycle, with the remaining material reused as compost to put it back into the environment