What is Finca La Palma y El Tucán known for?

La Palma y El Tucán is a Colombian specialty coffee estate internationally recognised as one of the most advanced centres for fermentation innovation and varietal development. Located in Cundinamarca, north-west of Bogotá, at 1,700–1,900 m, it pioneered techniques of controlled fermentation — including selected yeast inoculation and precision anaerobic fermentation — that have influenced a generation of producers across five continents.

La Palma y El Tucán was founded in 2012 by Felipe Sardi and his family with a clear vision: to demonstrate that Colombia can produce coffee at the level of the world's finest estates, by combining precision agriculture, agronomic research and post-harvest innovation. The farm is located in the municipality of Vergara, Cundinamarca department — an area historically less noted for specialty coffee than Huila or Nariño, but benefiting from a favourable microclimate and geology.

The estate's primary innovation lies in its fermentation protocols. The team developed controlled fermentation methods using selected yeasts (Saccharomyces cerevisiae and other strains) inoculated into anaerobic fermentation tanks at controlled temperatures (8–15 °C), with continuous pH and Brix monitoring. These techniques allow the final aromatic profile to be directed with unprecedented precision, producing lots with notes of passion fruit, rose, red wine, or lychee depending on the protocol.

The farm works with an exceptional varietal palette: Panamanian Geisha, Typica Mejorado, Chiroso, Wush Wush, SL28, and several experimental varieties from breeding programmes with the Centro Nacional de Investigaciones de Café (Cenicafé). It also collaborates with food fermentation scientists from Universidad de los Andes in Bogotá, making La Palma a genuine coffee R&D laboratory.

SCA scores for their competition lots regularly reach 90 to 95 points. Several of their coffees have been served at world barista championship finals. Green price per kg ranges from 30 to 200 USD depending on the lot, with some nano-lots exceeding 1,000 USD/kg. For roasters, collaborating with La Palma y El Tucán means co-creating the flavour profile — a relationship that goes well beyond a simple commercial transaction.

La Palma y El Tucán's key innovations

• Anaerobic fermentation at controlled temperature (8–15 °C) with selected yeast inoculation
• Real-time monitoring of pH and Brix during fermentation for maximum aromatic precision
• Exceptional varietal palette: Geisha, Typica Mejorado, Chiroso, Wush Wush, SL28
• Collaboration with Universidad de los Andes for coffee fermentation research
• SCA scores: 90–95 points on competition lots
• Co-creation model with roasters: the aromatic profile is negotiated before harvest