La Palestina

San Jose De Alto
Peru

Producer: Anibal Aladdin

Farm: La Palestina

Variety: Marshell Lot 2
Process: Washed
Fermentation: Wet fermentation 24-28 hrs
Drying time: 22- 28 days dried on raised beds
Drying temperature: 35 °C Max. - 20 °C Min.  
Altitude: 1850 masl
Location: San Jose De Alto

 
As the largest farm in the Origin Coffee Lab network, La Palestina covers 11 hectares spread out over 7 parcels. The farm was initially established by the parents, but is now run by the Alarcon brothers who oversee their individual lots. During the harvest, they work together to pick and process the coffee in a WASHED PROCESS to increase efficiency. Each brother specializes in a specific aspect of cultivation and processing, resulting in consistently high-quality coffee and opportunities for experimentation. Furthermore, Anibal is responsible for the meticulous fermentation process and is deeply involved in the planting and management of the farm, in addition to his certified organic 100% Marshell lot.

At a remarkable 1850 MASL, La Palestina benefits from exceptional growing conditions for its diverse farm varietals. Under the careful management of Anibal and the Alarcon brothers, their utilization of wet fermentation for 24-28 hours and raised beds for 22-28 days has yielded consistent quality and room for innovation. The 100% Marshell batch, which is certified organic, exemplifies their dedication to maintaining high standards in cultivation and processing techniques.

La Palestina - Peru is home to a collection of coffee farms owned by the Alarcon family, who have been working on the land for several generations. Depending on the year, they use single farm lots or blended farm lots from these farms. The family uses a simple protocol for processing, including flotation of cherries, dry fermentation, washing, and drying on raised beds. With careful management, the coffee maintains its quality and flavor, despite the hot and humid weather during harvest. This lot has consistently shown high quality and clarity of flavor, making it a great choice for coffee lovers.

The real story is that there a collection of farms referred to as 'La Palestina', owned by the Alarcon family, with several generations working there. The family follows a simple protocol of floating cherries, dry fermentation for a, washing, and then drying on raised beds. They very careful with drying because this part of Peru is hot and humid during harvest, which can cause cup defects if not managed properly. The quality the lot comes from where it grown; before the Alarcon family purchased the land, it was only for cattle grazing. Every season, it is probably our consistent lot in terms of quality and clarity of flavor, and we been happy with it.