La Palma Y El Tucan - Lactic Sidra

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.

Details

Format

Bean

Decaffeinated

No

Producer

Felipe & Elisa Sardi

Altitude

1750 m.a.s.l

Variety

Sidra

Notes

Pear, Peach, Honey

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…