
Black & White
La Palma Y El Tucan - Lactic Sidra
OriginColombia
Roast levelLight
ProcessFermentation
Summary
This coffee from La Palma y El Tucán farm in Cundinamarca, Colombia, is produced by Felipe and Elisa Sardi. It features the Sidra variety grown at 1750 meters above sea level. The coffee undergoes a unique Bioinnovation process: anaerobic fermentation in clay pots buried in the forest floor for 107 hours, followed by aerobic mucilage oxidation for 36 hours, then washed and dried on raised beds for about 31 days. The cup profile offers notes of spiced pear, grilled peach, tepache, and dark honey, with a round body and deep sweetness.
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FormatBean
DecaffeinatedNo
ProducerFelipe & Elisa Sardi
Altitude1750 m.a.s.l
VarietyBourbon Sidra
NotesPear, Peach, Honey
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