We purchased this lot from our partner mill, La Palma y El Tucan. La Palma sources coffees from their neighbors and provides them with agronomic training, free and organic fertilizer, coffee tree seedlings, access to US markets, and a price well above the local price or Fair Trade minimum. They have developed a unique processing method, which they call Lactic Processing. It involves fermenting the coffee beans after depulping them in an anaerobic environment. This promotes the presence of lactic acid producing bacteria and enhances the coffees sweetness and creaminess.

La Palma’s neighbors often produce small quantities. In such cases, they blend lots at the mill to get to an exportable quantity. This lot includes several small lots from different farmers, but the majority came from Gabriel Posada’s La Margarita Farm near Anatoli.