Black & White - La Palma y El Tucan - Lactic Sidra | Colombia
Colombia — La Palma y El Tucán Sidra (Bioinnovation Lactic)
Tastes Like — 🍐 Spiced Pear • 🍑 Grilled Peach • 🍹 Tepache • 🍯 Dark Honey
DETAILS
- Producer: Felipe & Elisa Sardi
- Farm: La Palma y El Tucán
- Region: Cundinamarca, Colombia
- Varietal: Sidra
- Process: Bioinnovation (Lactic)
- Altitude: 1750 MASL
- Size: 100g
INTRO
La Palma y El Tucán is one of Colombia's most celebrated specialty coffee farms, known for their innovative approach to processing and their commitment to showcasing the unique potential of rare varieties. Under the stewardship of Felipe and Elisa Sardi, the farm has become a laboratory for flavour innovation whilst maintaining the highest standards of quality.
THE PRODUCER
Felipe and Elisa Sardi have transformed La Palma y El Tucán into a destination for coffee innovation. Their "Bioinnovation" programme represents the cutting edge of coffee processing, utilising techniques borrowed from the culinary and fermentation worlds to create unique flavour profiles. Each lot is an expression of their philosophy that great coffee comes from intentional experimentation combined with rigorous quality control.
The Sidra variety thrives in the microclimate of Cundinamarca, developing the complex sugars and acidity that make it ideal for extended fermentation processes.
THE PROCESS
The Bioinnovation Lactic process at La Palma y El Tucán involves:
- 🍒 Harvest — Cherries carefully selected at peak ripeness
- 🧪 Initial Fermentation — Clay pots buried in the forest floor for 107 hours of anaerobic fermentation
- ☀️ Aerobic Oxidation — 36 hours of mucilage oxidation in open-air conditions
- 🌡️ Controlled Drying — 31 days on raised beds with careful monitoring
This innovative approach creates a cup with remarkable depth and complexity, showcasing the lactic fermentation character.
THE CUP
This is a showcase of what controlled fermentation can achieve with exceptional raw material. The cup opens with aromatic spiced pear and develops into rich grilled peach notes. There's a distinctive tepache character—that fermented pineapple complexity—balanced by a lingering dark honey sweetness that ties everything together.
Flavour Notes
- 🍐 Spiced Pear
- 🍑 Grilled Peach
- 🍹 Tepache
- 🍯 Dark Honey
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, if you are looking to use immediately).
Colombia — La Palma y El Tucán Sidra (Bioinnovation Lactic)
Tastes Like — 🍐 Spiced Pear • 🍑 Grilled Peach • 🍹 Tepache • 🍯 Dark Honey
DETAILS
- Producer: Felipe & Elisa Sardi
- Farm: La Palma y El Tucán
- Region: Cundinamarca, Colombia
- Varietal: Sidra
- Process: Bioinnovation (Lactic)
- Altitude: 1750 MASL
- Size: 100g
INTRO
La Palma y El Tucán is one of Colombia's most celebrated specialty coffee farms, known for their innovative approach to processing and their commitment to showcasing the unique potential of rare varieties. Under the stewardship of Felipe and Elisa Sardi, the farm has become a laboratory for flavour innovation whilst maintaining the highest standards of quality.
THE PRODUCER
Felipe and Elisa Sardi have transformed La Palma y El Tucán into a destination for coffee innovation. Their "Bioinnovation" programme represents the cutting edge of coffee processing, utilising techniques borrowed from the culinary and fermentation worlds to create unique flavour profiles. Each lot is an expression of their philosophy that great coffee comes from intentional experimentation combined with rigorous quality control.
The Sidra variety thrives in the microclimate of Cundinamarca, developing the complex sugars and acidity that make it ideal for extended fermentation processes.
THE PROCESS
The Bioinnovation Lactic process at La Palma y El Tucán involves:
- 🍒 Harvest — Cherries carefully selected at peak ripeness
- 🧪 Initial Fermentation — Clay pots buried in the forest floor for 107 hours of anaerobic fermentation
- ☀️ Aerobic Oxidation — 36 hours of mucilage oxidation in open-air conditions
- 🌡️ Controlled Drying — 31 days on raised beds with careful monitoring
This innovative approach creates a cup with remarkable depth and complexity, showcasing the lactic fermentation character.
THE CUP
This is a showcase of what controlled fermentation can achieve with exceptional raw material. The cup opens with aromatic spiced pear and develops into rich grilled peach notes. There's a distinctive tepache character—that fermented pineapple complexity—balanced by a lingering dark honey sweetness that ties everything together.
Flavour Notes
- 🍐 Spiced Pear
- 🍑 Grilled Peach
- 🍹 Tepache
- 🍯 Dark Honey
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, if you are looking to use immediately).
Description
Colombia — La Palma y El Tucán Sidra (Bioinnovation Lactic)
Tastes Like — 🍐 Spiced Pear • 🍑 Grilled Peach • 🍹 Tepache • 🍯 Dark Honey
DETAILS
- Producer: Felipe & Elisa Sardi
- Farm: La Palma y El Tucán
- Region: Cundinamarca, Colombia
- Varietal: Sidra
- Process: Bioinnovation (Lactic)
- Altitude: 1750 MASL
- Size: 100g
INTRO
La Palma y El Tucán is one of Colombia's most celebrated specialty coffee farms, known for their innovative approach to processing and their commitment to showcasing the unique potential of rare varieties. Under the stewardship of Felipe and Elisa Sardi, the farm has become a laboratory for flavour innovation whilst maintaining the highest standards of quality.
THE PRODUCER
Felipe and Elisa Sardi have transformed La Palma y El Tucán into a destination for coffee innovation. Their "Bioinnovation" programme represents the cutting edge of coffee processing, utilising techniques borrowed from the culinary and fermentation worlds to create unique flavour profiles. Each lot is an expression of their philosophy that great coffee comes from intentional experimentation combined with rigorous quality control.
The Sidra variety thrives in the microclimate of Cundinamarca, developing the complex sugars and acidity that make it ideal for extended fermentation processes.
THE PROCESS
The Bioinnovation Lactic process at La Palma y El Tucán involves:
- 🍒 Harvest — Cherries carefully selected at peak ripeness
- 🧪 Initial Fermentation — Clay pots buried in the forest floor for 107 hours of anaerobic fermentation
- ☀️ Aerobic Oxidation — 36 hours of mucilage oxidation in open-air conditions
- 🌡️ Controlled Drying — 31 days on raised beds with careful monitoring
This innovative approach creates a cup with remarkable depth and complexity, showcasing the lactic fermentation character.
THE CUP
This is a showcase of what controlled fermentation can achieve with exceptional raw material. The cup opens with aromatic spiced pear and develops into rich grilled peach notes. There's a distinctive tepache character—that fermented pineapple complexity—balanced by a lingering dark honey sweetness that ties everything together.
Flavour Notes
- 🍐 Spiced Pear
- 🍑 Grilled Peach
- 🍹 Tepache
- 🍯 Dark Honey
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, if you are looking to use immediately).
