Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan
Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan

Colombia - Geisha Nano Lot 2304 - La Palma Y El Tucan

265.00 Sale Save

orange blossom, bergamot, mandarine, jasmine tea, honeydew

Roast Profile

Producer: Felipe Sardi / La Palma & El Tucan
Farm: La Palma Y El Tucan
Location: Cundinamarca
Variety: Geisha  
Process: Lactic-Natural
Altitude: 1,680 masl

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La Palma y El Tucan is a world-famous coffee estate and eco-tourism destination situated in Cundinamarca, on the eastern side of the Colombian Andes, two hours away from the capital Bogota.

It was established in 2011-2012 by Felipe Sardi and Elisa María Madriñan, the well-loved change-making trailblazers among Colombia’s most innovative and awarded estates. As first-generation coffee producers, they resolutely pursued the life they had always dreamt about until it became the day-to-day they would wake up to.

By cultivating rare coffee varieties and pioneering experiments in post-harvest processing amid an apprehensive milieu and despite the steep costs and high risks, they have contributed to reorienting the status quo in Colombian coffee production toward a more holistic understanding and pursuit of quality to mean more than high cup scores and unique cup profiles.

In 2018, self-reflexively and proactively challenged the estate’s lucrative agricultural model. Taking advice from more seasoned agroecological coffee growers and with their hearts set on nurturing the health of their land for generations to come, they deliberately removed thousands of productive coffee trees, like Geisha, Sidra, SL-28, and Typica.

It was an unconventional move that invited skepticism but which founders, Felipe Sardi and Elisa María Madriñan deemed necessary and stood by to sustainably produce exceptional coffees while remaining respectful of nature and allowing it to regenerate.

Re-establishing the plantation following an agroecological model, which prioritized polyculture in place of monoculture and spurred biodiversity, aligned with their intention of growing their enterprise while being kinder to the natural environment.

As a result, they have redirected the attention and efforts of the more forward-thinking and eco-socially conscious members of our coffee community toward taking the preservation and regeneration of the natural environment into consideration as well.

And beyond that, they have also expanded the scope of their flourishing and influential enterprise to encompass less-equipped coffee farmers through their Neighbors and Crops business model, which has inspired like-minded producers to replicate and socialize it elsewhere.

Their coffees have reaped awards on national and world coffee competition stages since 2016. 2019 was most memorable when Korea's Jooyeon Jeon used their coffee to win 1st Place in the World Barista Championship.

The Exporter:
Equation Coffee represents a small group of like-minded Panama and Colombia producers that enact eco-socially conscious choices in their coffee cultivation, processing, and marketing. They are La Palma & El Tucan, Delagua Coffee Paradise, and Creativa Coffee District. Their business model, called Neighbors & Crops, is geared towards invariably innovating and delivering premium specialty coffee while making a lasting, beneficial impact on the community and the environment.
Our long-term relationship with Equation Coffee has allowed us to make internationally sought-after coffees available here in our corner of the world.

Geisha was among the first exotic varietals planted when the estate was established, spread out across five terroirs between 1650 to 1800 MASL. At these altitudes, temperatures range from 9°c and 27°c, and average precipitation is 1300 ml per year. 

La Palma y El Tucan only produces Natural processed coffees in small batches because of the usually high humidity levels that present a challenge during the critical drying phase.

Outside the narrow window in a year when humidity levels are ideal, a mechanical dryer is prudently used for the coffees to reach the required moisture level. The cherries are also shifted about every two hours to ensure even drying and that only desirable flavors emerge in the cup.

Through years of purposeful experimentation, La Palma y El Tucan ascertained that incorporating an Anaerobic phase in the Natural process encourages particular microbial activity that serves to intensify the Geisha’s distinctive fruity and floral qualities while enhancing mouthfeel with a velvety texture.

This Nanolot 2304 is from the estate’s Heroes Series, which comprises 90+ coffees that make up 10% of their total production. The Geisha cherries were selectively hand-harvested from 1,200 trees and then manually sorted to ensure only high-quality and properly ripe cherries would be processed further.

The Lactic process for this nanolot entailed an initial 24 hours of anaerobic fermentation in sealed tanks, followed by mucilage oxidation in aerobic conditions for 96 hours. The drying phase was two-fold — first, the coffee was laid out on raised beds for 27 days and then 5 hours in mechanical dryers.

As a result, the cup expresses intricately layered floral notes, distinctive citrus aromatics and brightness, enhanced by a nectarous sweetness and succulent mouthfeel.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!