Direct Trade Coffee

Payacal Colombia

Cup Profile

Coffee Notes


Aroma:8.5Marshmallow, Caramel 


Flavor:9.0Milk Chocolate, Red Grape 

Sweetness:9.0Plum, Brown Sugar 

Aftertaste:9.0Roasted Marshmallow, Chocolate Covered Plum, Grape Jelly 



This cup features a round body and vibrant acidity. Its strong notes of red grape and marshmallow are accented by a brown sugar sweetness and chocolate nuance that lingers through the finish.

Direct Trade Farm


Share this.

The Story

This is our second offering from our latest Direct Trade partner in Colombia, La Palma y El Tucan. Payacal is part of the Neighbors & Crops coffee relationship program. This program creates a sustainable coffee production model that is bringing welfare to more than 150 coffee growing families in the region.

Due to the economic, institutional, and climate problems that affect the coffee growing industry in Colombia, many local families in the region have been forced to replace coffee plantations with other crops, thus indirectly forcing their newer generations out of the industry and the region. The terrain and climatic conditions in the particular region are ideal for producing high-grown specialty coffee, but have been ignored by major coffee institutions.

This coffee is grown in the department of Cundinamarca, located on the eastern range of the Colombian Andes. The region has unique microclimates and environments with temperatures averaging 70 degrees, a relative humidity of 75%, and a minimum of 1,600 sunny hours per year. These features make Cundinamarca a land of great biodiversity and ecosystems, with ideal conditions for specialty coffee growing.

About This Micro Lot

This coffee was picked by La Palma Y El Tucán's own "picking team," a specialized group of cherry-pickers who receive professional training on coffee selection techniques, always following very strict parameters set for each cherry varietal.

For 2013's harvest, La Palma Y El Tucán worked with 40 families to buy and process their coffee cherries, while controlling every step of the process. The result was a versatile and distinctive mix that exalts the best coffees from the Pacayal village, out of which Hernando Ovalle of Finca Alto de la Capilla stood out for crop quality.

La Palma Y El Tucán specializes in state-of-the-art and experimental milling processes. The washed process for this particular micro-lot featured a 19.5 hour aerobic fermentation without water, followed by over 8 days of careful sun drying.

For more information about this micro lot, we have a provided the document, What Lies Behind the Cup.

Now Featuring