David Rodriguez owns and runs the farm “Edelweis” in the village of San Miguel, about an hour and a half outside Bogota. He began growing coffee 14 years ago, soon finding it more profitable and enjoyable than he previous focus of raising cattle. He soon after sold his cattle and replaced most of his other crops with coffee. David recently partnered with La Palma y El Tucan’s “Neighbors and Crops” program, taking advantage of the multiple benefits they have to offer (including access to organic fertilizer and expert coffee picking teams).  Now, with access to La Palma’s resources, he gets paid more than double what he would have received. This particular lot was processed using their unique Bio-Innovation process… The wizards at La Palma first capture and reproduce microorganisms found in their farm’s beautiful forests, to create their own fermentation substrate (think a starter, like for sourdough bread or beer). Then, they mix this substrate with perfectly ripened coffee cherries in a clay pot for 100 hours. The coffee is then rinsed and dried on raised beds. The extended fermentation and biome unique to their farm creates a coffee that is vibrant, exotic and truly one-of-a-kind.

Tasting Notes

limeade, orange blossom, red wine, pomegranate

  • Cup Profile - sweet, tangy, complex
  • Country of Origin - Colombia
  • Growning Region - Cundinamarca
  • Processing - Bio-Innovation Process



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