10 oz for $24.00 ($0.0847/gram)
product_url https://www.4lwcoffee.com/store-1/rodolfo-hernandez-colombia
"PRODUCER: Rodolfo Hernandez/ La Palma Y El Tucan FARM: Santa Rosa REGION: Anatoli, La Mesa PROCESS: Lactic Fermentation (Anaerobic) VARIETY: Castillo CANE SUGAR, PINEAPPLE, ARRACK Rodolfo Hernandez is 40 years old and has been working in coffee for 20 years. Raised by traditional coffee farmers, Rodolfo learned his agricultural practices from his father at a very young age. His parents would eventually abandon their farm in La Mesa, Cundinamarca, and move the family to the nearest city. Nowadays, Rodolfo decided to go back to the countryside and keep working with coffee, his true passion. He rented a hectare that was already planted in coffee. The farm El Rosal is located in the town of San Caydono in the municipality of La Mesa. The farm has no house and he is currently living in the town of Cachipay. This coffee hails from La Palma's Neighbors & Crops Program. Due to the economic, institutional and climate problems that affect the coffee growing industry in Colombia, many local families have been forced to replace coffee plantations with other crops, thus indirectly forcing their newer generations out, towards the bigger cities, in search of better opportunities. Neighbors & Crops help local growers produce top quality coffees. La Palma Y El Tucan (LPET) has identified more than 200 coffee-growing families located within a 10km radius of their farm, from whom they buy and process exceptional coffee, cherries, while controlling every step of the process. The program is designed to offer their neighbors various different benefits (monetary and non-monetary) that incentivize them to grow better coffee and commit to the highest quality standards possible, which are the cornerstones of LPET's goal: revitalize the coffee culture in the region. Rodolfo tells us that joining the program has helped him immensely with wet and dry milling processes; no longer having to struggle with repulsing his coffee or worrying about getting his coffee to adequate drying beds. He also tells us he has noticed a better payment difference for his coffee in cherry to La Palma y El Tucan, something LPET is aiming to inspire for generations of coffee farmers to come. Lactic processing: This kind of fermentation is classified as “anaerobic” as oxygen has minimal interaction with the cherry. Once the cherries arrive at the mill, they are hand sorted and placed in sealed tanks. With no oxygen involved, bacteria feed on carbohydrates present in the mucilage favoring a higher concentration of Lactic Acid, creating a unique profile of the resulting cup."