Region: Cundinamarca, Colombia
Producer: La Palma y El Tucan
Varietal: Sidra
Process: Lactic
Elevation: 1800 m.a.s.l.
Harvest: 2025
We Taste: Yellow citrus, tropical fruit, dried berries & almond
La Palma y El Tucan
Heroes Series
This is our second offering from the famed Colombian farm La Palma y El Tucan. We chose this nano-lot after cupping various coffees from La Palma, doing so because of its vibrant acidity and tropical fruit flavors.
We are honored to be working with these famed producers and bring this special offering to you.
La Palma y El Tucan
This farm was founded in 2011 with the vision of delivering on the demand of specialty coffee through knowledge and specialized equipment.
In 2016, the farm set the record got the highest price ever paid in Colombia for green coffee, and several of their micro-lots one more than 15 different regional coffee competitions.
In 2018, the farm adopted an agroecological model that has now been replicated in other origins. La Palma y El Tucan continues to deliver on the demand of specialty through their amazing selection of terroir-driven coffees.
Sidra Lactic
This is an anaerobic fermentation where oxygen comes in minimal contact with the cherry. Cherries are hand sorted and placed in sealed, oxygen-free tanks for 60 hours for a pre-fermentation phase.
Then, the cherries are pulped, and fermented for 24 hours tanks again open to the air (aerobic fermentation). The mucilage from the cherries forms its own liquid, helping to fill the tank partially. This allows the coffee to develop body and complexity.
By avoiding contact with oxygen in the first stage and controlling temperatures to an average of 20°C, the bacteria is directed to create a higher concentration of lactic acid, allowing for a unique profile of the resulting cup. The coffee is then sent to raised beds to begin the drying process, which occurs over a period of 20 to 30 days
