This Sidra Lactic is much more than a coffee: it is a tribute to the legacy of a pioneering farm that transformed coffee growing in Colombia. It presents vibrant notes of blueberries and passion fruit, wrapped in a creamy texture with hints of caramel and sweet spices. Its lactic acidity, juicy and balanced, prolongs an experience that honors years of innovation and dedication. This limited and carefully processed batch is one of La Palma & El Tucan's last: a farewell that captures the essence of its regenerative and visionary philosophy.
La Palma & El Tucan is one of Colombia's most innovative projects and a global benchmark for regeneration and sustainability. Founded with the vision of redefining traditional coffee growing, its approach combines agroforestry practices and experimental fermentations with a strong commitment to the community and the local ecosystem.
The farm grows coffee under a polyculture system: banana trees, Hass avocado, balú and various native species such as guamas and pink cedars that enrich biodiversity, improve soil fertility and regulate the microclimate. Each plot is a small ecosystem designed to regenerate the soil and improve the quality of each lot.
The Neighbors & Crops program connects small-scale neighboring coffee growers, providing them with access to technical assistance and a direct channel to the specialty coffee market. This model strengthens the community and raises quality standards through shared practices.
Process
This Sidra batch has been fermented through a meticulous lactic process that combines a prolonged 88-hour cherry fermentation, followed by a 24-hour mucilage fermentation. The coffee is then slowly dried on African beds for 31 days (745 hours) and finished with controlled mechanical drying to perfect the texture and sensory profile. This treatment highlights its intense sweetness, creamy body and that lactic acidity that makes it unforgettable.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: OREA V4 Classic bottom
Mill: Fellow Opus to number 7
Recommended mineral water: Lanjarón
We used 18 grams of coffee per 250 grams of water at a temperature of 93º.
We add the water in 3 pours. First pour 80 grams, wait 45 seconds, make a second pour to reach 160 grams before the first minute and then at 1:30 pour the rest of the water to reach 250 grams.
The total infusion time should be 2:30 minutes, obtaining with this recipe a TDS of 1.56% and an extraction percentage of 22.08%.
