We're continually in awe of the coffee from La Palma y El Tucan. We love using their coffee in competitions around the coffee world - finishing 3rd and 5th in the past two World Barista Championships. In both those instances, it was a Sidra micro-lot used, bringing us nostalgia when we taste this fresh lot, number 316.
Structurally this coffee is framed with high acidity and high sweetness balancing each other out. The acidity comes through in a mouthwatering grapefruit, backed up by grape candy-like sweetness. The mouthfeel is coating like honey and as the cup cools, it opens up into milk chocolate and pure sweetness.
This particular lot, number 303, was fermented anaerobically for 62 hours, then pulped, and fermented a secondary time aerobically for 24 hours. It was then dried for just about 17 days, with 15 days in raised beds and 40 hours in a mechanical dryer to finish it with precision. It was finished production in early June and we purchased it in July.
We have three roasts of this coffee, as we only purchased 25kg - that was all that was produced of lot 303.
The story of this unique variety of coffee is fascinating. Originally discovered in Ecuador, Sidra is a cross of Red Bourbon and Typica varieties. When La Palma y El Tucan received the seeds, they actually thought they were planting Red Bourbon. After watching the trees begin to develop, they noticed the morphology of the plant wasn't taking the form of Red Bourbon and had an agronomist come to the farm to help identify what it was. When they discovered it was this natural mutation known as Sidra, they were incredibly excited. The vibrancy and intensity from Sidra in this micro-region is always a treat to experience.
After visiting La Palma y El Tucan in August of 2017, we were so impressed with the drive and desire to create the worlds best coffees. We're thrilled to be establishing a partnership with the team there and very excited for what the future holds.
If you ever visit Colombia, it's a must visit destination. Just a short drive from Bogota in the scenic department of Cundinamarca.
This is the third year we've had the privilege of working with La Palma y El Tucan.
La Palma y El Tucan is working to create organic compost, for themselves and their neighbours, as well as a symbiotic permaculture in their farm design.
This season we scored this Lactic Sidra at 90.5 points.