Big body, fruity, distinctively sweet and creamy


Caramel, vanilla, sweet dark berries


PRODUCER: La Palma & El Tucán

ORIGIN: La Mesa  // FARMER: Alirio Perilla

VARIETY: Castillo // PROCESSING: mixed fermentation



7,50 55,00 




Sweet Dark Berries, Caramel, Vanilla

It‘s hard to imagine Blankenese and its lighthouse without the restaurant Kajüte S.B. 12!

Here you can meet, especially of course when the sun shines, sit on wooden benches in the sand, eat a delicious fish sandwich, have a cool drink and watch the ships passing by. For decades it has been one, if not even THE meeting place at the water in Blankenese.

Our green coffee was processed by the famous “La Palma & El Tucán” farm in Cundinamarca, which specialized in special processing techniques. The green coffee itself comes from the so called “Neighbors & Crops” program which was launched by La Palma & El Tucán (short: LPET) in order to give the surrounding small producers access to the specialty coffee segment. LPET buys the green coffee under strict and extremely high quality standards from the many small producers that are in the vicinity of LPET.

Farmers who are partners in the Neighbors & Crops program receive up to 50% more money for their green coffee than the national average! In addition the farmers and their employees are familiarized with the latest processing methods on LPET’s state of the art farm and trained on how they can continuously improve their quality when picking or when planting and caring for the coffee plants.

Our lot is a “Castillo”, which was processed by a special method: a so-called “mixed fermentation”.

This process involves a combination of stages found in Lactic and Acetic processing methods. To begin all hand sorted cherries will go through a short pre-fermentation stage. Similar to Lactic processing (This form of fermentation is classified as ‘Anaerobic’ as oxygen has minimal interaction with the cherry and there is no agitation), the cherries will be placed in airtight fermentation tanks with limited oxygen. Once removed from the tanks they will pass through three levels of quality control before having the skin removed by the depulper. From the depulper the beans are left to rest in fermentation tanks undergoing an Acetic fermentation (bean is left in the fermentation tanks without water), being agitated a few times. Once the process is completed, the beans are transferred to African-style raised beds to undergo the drying process.

This special preparation method gives this coffee its characteristic fruity-sweet taste of dark berries, caramel and vanilla.


Additional information

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