La Palma y El Tucan - Lactic Sidra

MEET THE PRODUCER | From coffee competitions to the cupping table, our relationship with La Palma y el Tucán runs deep. What began as an ecotourism venture by Felipe and Elisa Sardi nearly 15 years ago quickly became the La Palma you know today: a coffee-cultivating powerhouse that shaped many folks’ appreciation of Colombian specialty coffee, including our own. 

La Palma’s commitment to community and their obsession with processing perfection are two of the reasons they have featured so prominently on our menu over the years. But our relationship with La Palma expands far beyond the café. We have had the immense privilege of making several visits to the picturesque farmland, and we learned so much about their meticulous processes and stewardship of the environment during our time there. 

Amidst the continually shifting landscape of coffee production, Felipe and Elisa Sardi have made the weighty decision to return La Palma’s focus back toward ecotourism, and this past season’s harvest will therefore be the last as we know it from that storied place. They have assured us that coffee production will still continue at La Palma, but on a much smaller scale and with a different goal in mind: education on environmental stewardship.

TRUST THE PROCESS | This unique process was developed by one of La Palma's own, Sebastian Villamizar, who was inspired by traditional wine fermentation methods. The Bioinnovation process begins when clay pots are buried in the forest floor to control fermentation temperature. Inside, perfectly ripe coffee cherries are mixed with a microbial-rich compost that is made at La Palma and serves as an organic and biodiverse fermentation substrate. The coffee cherries in this lot underwent anaerobic fermentation in those claypots for 107 hours before being removed to an aerobic environment for mucilage oxidation, which lasts 36 hours. After being thoroughly rinsed, the coffee is spread out to dry on raised beds for about 31 days, or until a moisture content of 10% is achieved.

TAKE A SIP | Sidra is a variety which has always intrigued us because, despite its Ethiopian lineage, it does not present like many other Ethiopian varieties: it’s often more viscous, herbal, and fruited. This particular expression is downright lovely, possessing a slightly spiced quality about it, like spiced pear and tepache. Further cooked fruit characteristics, like grilled peaches, are a delightful addition to this concert of flavor. The body is round and full, and the sweetness has some real depth to it, reminding us of dark honey.

Origin | Cundinamarca, Colombia

Producer | Felipe & Elisa Sardi

Farm | La Palma y El Tucán

Process | Bioinnovation

Variety | Sidra

Elevation | 1750 MASL

Produced by Felipe and Elisa Sardi in the Cundinamarca region of Colombia, this lot from La Palma y El Tucan showcases the unique potential of the Sidra varietal. Processed via the farm’s signature Bioinnovation method, this coffee undergoes a controlled fermentation that pushes the boundaries of traditional processing methods. When exploring such experimental profiles, one might consult a flavor wheel to better categorize the complex interplay of spiced pear, tepache, grilled peaches, and dark honey identified by the team at Black & White Coffee Roasters.

Bioinnovation processes often utilize specific microbial cultures to influence the final cup, frequently resulting in heightened acidity and unconventional sweetness. While the Sidra varietal is celebrated for its distinct character, the application of these advanced techniques highlights the innovative spirit currently driving production in Cundinamarca. This offering serves as a compelling example of how modern processing can transform the sensory experience of a single harvest.