La Palma Y El Tucan - Sidra Lot 118

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ROAST | LIGHT

ORIGIN | ANATOLI, CUNDINAMARCA, COLOMBIA

NOTES | IT'S COMPLICATED (SEE BELOW)

La Palma is a longtime friend of the Black & White family, and if you've been around here awhile, you've likely seen their name printed on several of our labels over the years. They pioneered anaerobic processing methods in Colombia years ago and still produce arguably the best anaerobic washed coffees we've ever tasted. Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they feature so prominently on our menu. But, they also keep coming around because you guys love their coffees - and we love sharing them with you!

Today's release, Sidra Lot 118, is a new-ish hybrid initially believed to have been originally propagated in Ecuador. Recent genetic testing, however, suggests that this varietal actually originated from Ethiopia - and when you taste this lot in particular, you're certainly going to be reminded of some of your favorite Ethiopian cups. Whatever the origin story, this new kid on the block already has a large fanbase that is sure to keep growing, thanks in large part to the way it embodies both dense, juicy sweetness and vibrant acidity. For this lot in particular, those characteristics have been amplified and perfected through a very special processing technique unique to La Palma Y El Tucan: Bio-Innovation.

Processing: This unique adaptation of anaerobic processing was developed by La Palma's own Sebastian Villamizar, who was inspired by traditional wine fermentation methods. For this process, claypots 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 nano-lot were left to ferment in the claypots for at least 94 hours before being removed to raised beds to dry for thirty-five days. Finally, they spent forty-one hours in mechanical dryers to reach optimal moisture content.

By implementing this innovative and sustainable fermentation method, the processing gurus at La Palma are able to further control two highly complex variables as they relate to fermentation: (1) the environment in which fermentation occurs, which has a direct impact on processing temperatures and humidity levels, thus affecting flavor; and (2) the type of microorganisms that predominate the metabolic process. By using their own farm-made compost, which is chock-full of native microorganisms producing unique enzymes, alcohols, and organic acids, La Palma is able to curate particular flavor profiles which are hardly found in coffees that undergo other types of fermentation. 

In the cup: When hot, you'll first experience a floral aroma, like rose, and dense sweetness, like an herbal honey or cooked stone fruits. At this temperature, the body is medium and round while the acidity is integrated and balanced. As the coffee approaches a pleasantly warm temperature, that aforementioned acidity really takes center stage. Flavors like lime and grapefruits emerge, reminding us of a crisp Sauvignon Blanc. Fresh strawberry also enters the chat. But, the party really gets into full swing as the coffee cools - that's when we experienced the most vibrant flavors and acidity! At this temperature, the body is light and oolong tea-like, with flavors reminding us of pink lemonade. 

Producer | Felipe & Elisa Sardi

Farm | La Palma Y El Tucan

Process |  Bio-innovation Natural

Variety | Sidra

Elevation | 1750 masl