Colombia - La Palma Y El Tucan - Sidra Natural - 6oz
This product is currently sold out.
We Taste: Fruit Punch, Mango, Confectioner's Sugar, Honeysuckle
Altitude: 1740 MASL
About the Natural Process: High relative humidity levels represent a big challenge when drying coffee, making it the trickiest variable that has limited La Palma & El Tucán capacity to process natural coffees, due to the relative humidity levels at the farm, which can reach up to 90%.
Since 2016, Colombia started experiencing the consequences of El Niño, a climatic pattern that severely alters the regular conditions causing one of the most significant dry seasons in its history. The drop in the relative humidity levels opened a small window of opportunity for La Palma & El Tucán to try and processing Naturals. Now, after the experiment, they’ve realized it is likely that they’ll be able to continue doing limited amounts of natural processed coffee for small batches.
Hero Series: Making up 10% of the farms’ production, this series scores above 89 points. Presented in 25kg boxes (2 bricks - 12.5kgs each); 100 boxes available per year worldwide.
About the Sidra Varietal :The award-winning varietal, hybrid of Red Bourbon and Typica. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica.
This coffee variety is originally from Ecuador. At La Palma & El Tucan, there were 1.793 trees planted in 2012 and after realizing the amazing potential of this variety, there was an additional plantation of 4.300 trees in 2015. This variety is located in four terroirs located within 1650 and 1800 MASL
About La Palma:
La Palma & El Tucan’s goal is to shatter the status-quo by implementing groundbreaking social, environmental, and technological innovations. Located in Colombia’s Cundinamarca department, this project is changing the model that Colombia has used to grow, process, and market coffee, where productivity comes before quality.
Grind: Medium Coarse (on Baratza Encore / Virtuoso 17)
Water: 300ml of at 202 degrees Fahrenheit
Bloom: 40ml of water saturating the coffee. Let sit for 1 minute 2nd Pour: Pour in circles until you’re at 100ml
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minutes