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How are Colombia's Palm Tree and Toucan Estate Coffees? Lactic Fermentation Processing Method and Sulfur Dioxide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Lactic Fermentation Processing Method: This method uses anaerobic techniques to achieve higher concentrations of lactic acid bacteria during coffee fermentation. Because the most ideal coffee flavors include richness, high sweetness, caramel notes, wine-like acidity, and silky texture, all of which depend on the lactic acid concentration during the fermentation process. The Palm Tree and Toucan Estate specifically ferments using carbohydrates from the mucilage.

Lactic Fermentation is a method that achieves higher concentrations of lactic acid bacteria during coffee fermentation through anaerobic processes. The most desirable coffee flavor characteristics—rich body, high sweetness, caramel notes, wine-like acidity, and silky mouthfeel—all depend on the lactic acid concentration during fermentation. La Palma & El Tucán Estate uses the carbohydrates from the mucilage for fermentation, where this type of bacteria produces lactic acid to achieve more complex layers of cupping flavors.

Before starting the depulping process, the cherries are placed in sealed tanks. Sugar content, temperature, and pH levels are recorded. Mature cherries have high sugar content, which provides ample food for yeast and bacteria naturally present in the air and on coffee cherries, producing fermentation. One of the byproducts of this fermentation is carbon dioxide. When the tanks are sealed, they slowly fill with carbon dioxide, displacing the air. Under these anaerobic conditions (without oxygen), surviving bacteria produce lactic acid, hence the name. After lactic acid fermentation, LPET ferments the cherries in containers for approximately 70 hours before removing the pulp.

Colombia LA PALMA & EL TUCAN

La Palma & El Tucán Estate, Colombia

Country: Colombia
Region: Huila
Estate: La Palma & El Tucán
Processing Method: Lactic Natural
Altitude: 1,650 meters
Variety: Catuai

FrontStreet Coffee's Pour-Over Recommendation

Recommended Brewing Method: Pour-over
Dripper: Hario V60
Water Temperature: 90°C
Coffee-to-Water Ratio: 1:15
Grind Size: BG 5R (58% passing through China standard #20 sieve)
Brewing Technique: Bloom with 32g of water for 32 seconds. Pour to 126g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 228g and stop the pour. When the water level drops again and is about to expose the coffee bed, remove the filter cup. Extraction time is 1 minute 50 seconds (starting from bloom timing).

Carbonic Maceration

The main difference between Carbonic Maceration and other anaerobic processing methods is that in Carbonic Maceration, coffee cherries are not depulped before being placed in sealed tanks. Coffee beans processed under Carbonic Maceration first undergo a screening round to remove low-density coffee cherries that float on water, then are added to airtight containers with one-way valves, similar to the anaerobic method operation.

Because the coffee cherry pulp is also placed in the container for fermentation together, the fermentation may take several days or weeks. Different pressure levels in the container produce different effective sugars and pectins throughout the fermentation process for microorganisms to consume. Near the bottom of the container, coffee cherries are gently pressed by gravity over time, while the top layer of coffee cherries remains uncompressed, allowing the entire fermentation process to proceed slowly and completely.