Special Reserve La Palma & El Tucan Geisha Bio-Innovation

Introduction

We are proud to present an exclusive offering that redefines the boundaries of specialty coffee: La Palma & El Tucán’s Geisha Bio-Natural C046 and Geisha Bio-Washed C041. These Nano-lots, part of their revered Heroes Series boasting cupping scores over 89+ and showcase their pioneering achievements in microbial science, terroir expression, and the Geisha variety’s deep potential. Sourced from visionary producer Felipe Sardi in Colombia’s mist-veiled Andes, each lot is a rare invitation to experience coffee craftsmanship at its most audacious and explorative.

There are fewer than 50 jars of each release available!

Explore the Releases

Colombia La Palma & El Tucán | Geisha Bio Natural C046

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Colombia La Palma & El Tucán | Geisha Bio Washed C041

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Secure the Duo and enjoy comparing and contrasting the two unique processing methods.

How's it taste?

Bio-Natural C046

Dare to explore Geisha’s untamed side. The Bio-Natural process coaxes out a symphony of indigo florals, their aromatic intensity cascading into lush red plum and pomegranate. Beneath the fruit-forward brilliance lies a whisper of rose wine sophistication, while the silken body carries a crescendo of dark cacao, a testament to 60 days of patient stabilisation. This is Geisha unchained, yet impeccably controlled.

Bio-Washed C041

Precision meets poetry. The Bio-Washed method elevates Geisha’s innate clarity, opening with a sunlit burst of orange blossom and bergamot. As the cup unfolds, peach ice tea sweetness dances alongside panela’s comforting caramel notes, all framed by a structure so pristine it feels almost architectural. A coffee that rewards slow savouring, allowing you to indulge in each layer of flavour.

How to Brew

To fully unlock the unique characteristics of these Special Reserve coffees, we recommend trying these brewing methods:

• Pour Over (V60, Chemex)
• Aeropress
  
• Moccamaster

Each method reveals different layers of flavour, ensuring a memorable cup every time. For more brewing tips, check out our Brewing Guide.

Recipe - Bio-Washed C041

Recipe - Bio-Natural C046

The Visionaries Behind the Coffee

Felipe Sardi at La Palma & El Tucán.

La Palma & El Tucán is a farm nestled in Zipacón’s humidity-challenged highlands, this estate thrives on symbiosis: permaculture gardens feed coffee trees, biochar enriches volcanic soils, and shade-grown Gesha flourishes under a biodiverse canopy of native flora. Of their 10,332 Gesha plants, each one, cultivated since 2012, bears the marks of a relentless pursuit of excellence, overcoming 90% humidity through El Niño’s fleeting dry spells to create these experimental lots.

Here, coffee coexists with purpose. Visitors sip Gesha in forest cabins mere meters from where it grows, while Felipe Sardi’s team blends ecological stewardship with laboratory precision. This is coffee as an act of defiance against convention.

The Process: Bio-Innovation

La Palma & El Tucán are deeply committed to pushing the boundaries of coffee processing through innovative and scientifically-driven methods, this has resulted in the development of novel processing methods they coined Bio-Innovation. The Bio-Natural and Bio-Washed processes are the culmination of years of research, marrying microbiology with meticulous farming to redefine what coffee can achieve.

Bio Natural Process

A Controlled Explosion of Tropical Intensity

1. Fermentation in Cherry

They initiate the process by inoculating whole cherries with native yeast and lactic acid bacteria, strains isolated from their own environment. These micro-organisms thrive in anaerobic environments, where they metabolise sugars and carbohydrates within the cherry’s mucilage over 72 to 100 hours. This stage breaks down pectin molecules, unlocking volatile compounds that lay the foundation for bold fruit and cacao complexity.

2. Slow Solar Drying

Post-fermentation, cherries are spread on solar drying beds for 30 to 45 days. The gradual dehydration preserves flavour integrity while allowing continuous interaction between the bean, parchment, and environment. This slow osmosis amplifies the sensory profile, ensuring no nuance is lost to haste.

3. Mechanical Drying

To standardise moisture content, cherries transition to mechanical dryers, reaching a precise 12% moisture level. This step guarantees stability and prepares the coffee for its final metamorphosis.

4. Stabilisation in Husk

The beans rest in their husks for 60 days, a period where flavours coalesce into harmony. The end result is a cup bursting with tropical pineapple, mango, and passion fruit, layered over dark plum and blackberry, all anchored by caramel sweetness and cacao’s resonant depth.

Bio Washed Process

A Symphony of Structural Precision

1. Fermentation in Cherry

Native microbial strains, lab-identified for their flavour-enhancing potential, drive a 90 to 110-hour anaerobic fermentation. Here, microorganisms exhaustively metabolise coffee cherry sugars, building a scaffold of complexity that defines the Bio-Washed profile.

2. Depulping and Oxidation

After fermentation, cherries are depulped to expose the mucilage-coated beans. These undergo 10 to 24 hours of oxidation, a phase where aromas evolve from raw potential to crystalline clarity.

3. Solar Drying

Beans dry on raised beds for 30 days, interacting with Zipacón’s humid air until moisture drops to 20%. Mechanical drying then adjusts to 12%, ensuring uniformity without sacrificing terroir-driven subtleties.

4. Stabilisation in Parchment

A 60-day rest in parchment allows flavours to stabilise into their final form. The cup emerges with vibrant red apple, strawberry, and blueberry notes, elevated by caramel sweetness and a finish of dark chocolate and aged rum.

The Science Behind the Craft

• Microbial Selection: Native yeast and bacteria are isolated for their ability to produce desirable metabolites. Gram-negative strains are excluded to safeguard against off-flavours.

• Inoculation Control: Dominant microbial strains are introduced to steer fermentation, ensuring consistency across batches.

• Parameter Optimization: Variables like pH, Brix, temperature, and time are monitored in real-time. Shorter fermentations (72–100 hours for Bio-Natural, 90–110 for Bio-Washed) maximise complexity, while higher inoculant concentrations refine sensory outcomes.

Conclusion

The Bio-Natural and Bio-Washed processes are proven methods to elevate coffee. By harnessing native microbes and respecting the rhythms of nature, La Palma & El Tucan create profiles that are as distinctive as they are unforgettable.

The Region

Just beyond Bogotá’s sprawling metropolis, the Western Andes cradle coffee farms like La Palma & El Tucán, where 70% of harvests grow beneath native shade trees. This region, a biodiversity sanctuary for orchids, toucans, and endemic flora, gifts Gesha a signature duality: ethereal florals grounded by volcanic earthiness, tropical brightness tempered by Andean coolness.

With 1300mm annual rainfall and soils forged by ancient volcanoes, Cundinamarca is a stage where nature and human ingenuity perform in concert. It is here, against all climatic odds, that Felipe Sardi’s team has rewritten the rules of coffee processing.

An Invitation to the Extraordinary

These Nano-lots are showcase geisha like you've never experienced it before! With fewer than 100 jars allocated globally, this release is a fleeting opportunity to taste a piece of La Palma & El Tucán’s legacy. Whether you choose the audacious Bio-Natural or the sculpted Bio-Washed, each sip is a dialogue between microbial alchemy and Andean terroir, a conversation you’ll not soon forget.

Bio-Natural | Bio-Washed | Claim the Bundle

For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.