ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic
ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic

ARTIST FEATURE: ALEXANDRIA LEE | Felipe Sardi & Elisa Madrinan | Anaerobic Tekisic

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This is the first project in our Artist Feature collection, where we work together with an artist to showcase an exciting coffee! 

About the Coffee

Felipe and Elisa started La Palma y El Tucán with the vision to produce small quantities of some of the best coffee varieties in the world. Their goal is to shatter the status-quo by implementing groundbreaking social, environmental and technological innovations in their region's coffee production scene.

This first harvest of their Tekisic varietal is the result of their "impressive feats, battles proving strength and bravery, and a true gem admired for its scoring achievements and noble cupping qualities". The name Tekisic comes from tekiti, a word meaning 'work' in the Nahuatl language. This is a the result of the Bourbon variety made by the Salvadoran Institute for Coffee Research after 30 years of research. A beautiful variety that ripens early, has amazing quality potential and higher production yields than most Bourbons. 

This coffee has been picked by an elite team of female cherry pickers, who have been trained specifically for their exotic varietal lots. After picking this coffee is processed as an anaerobic natural for 96 hours, before it is dried on raised beds for 15 days then mechanically dried for another 35 hours. 

There is no doubt that their advanced processing methods go hand in hand with producing amazing lots such as this Tekisic, a unique cross between Typica and Bourbon! It screams of sweet lemonade and fruits of white nectarine and honeydew.

About the Artist

Alexandria Lee is an Australian-based artist. From her studio in regional Western Australia, Lee harnesses words as a medium to add textural depth to painstakingly detailed pop-culture portraits, and handwritten portraiture of modern day icons. With a fittingly global range of influences from “artists who consider the environment around them” she incorporates Eastern and Western cultures into her work, creating a new typography for how we approach celebrity and identity in the engagement economy.

"My drawing reflects the power and strength of Felipe Sardi and Elisa Madrinan, the power couple behind the farm La Palma y El Tucán. The drawing tells a story of the couple as "superheroes" standing hand in hand wearing their signature akubra hats. They illuminate as they are leaders in the movement for constant innovation within the coffee industry in Colombia and beyond. The colours in the drawing take inspiration from the bright and fruity flavours of this Tekesic varietal." - Lee

White Nectarine, Lemonade and Honeydew

Farm: La Palma y El Tucán

Country: Colombia

Region: Zipacon, Cundinamarca

Varietal: Tekisic (or Tekesic)

Process: 96hr Anaerobic Natural

Altitude: 1740 masl

Alexandria Lee

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