La Palma & El Tucan have been the pioneers of fermentations and exotic varieties in Colombia. This is perfectly expressed through the lot we have selected this season, their Sidra variety, processed as a Bio-Innovation washed !
Now, this is a bit of a controversy around where this variety originates. For a few years most of the industry was describing Sidra as a cross of Typica and Bourbon, whereas in reality everyone start to agree that it is in fact an Ethiopian Landrace that first travelled to Ecuador.
The main idea behind the Bio-Innovation process is to capture and reproduce microorganisms from the farm to create the perfect fermentation starter to which are added the best and most ripened cherries for 96 hours.
By implementing this inoculation, they can fully control the type of microorganisms that predominate in the metabolic process during the initial stages of the fermentation. Those native microorganisms selected from the farm produce particular and unique enzymes, alcohols and organic acids, leaving distinct flavor profiles hardly found in coffees that undergo other types of fermentation. Following the induced fermentation, the cherries undergo a Bio-Washed process.
This lot #70 has undergone an aerobic fermentation of 24 hours and 88 hours of anaerobic fermentation into underground temperature-controlled clay pots. The coffee was then pulped and washed. This lot had a very extended drying time of about 53 days on raised beds followed by 11h of mechanical drying.
In the cup you'll get a complex floral bouquet, some rich and ripe papaya brining some amazing tropical tones to the cup.
As it cools it will open to some sweet blackberry, and some crisp and fizzy grapefruit . The body is round and rich with a zingy yet refined acidity balancing the cup.
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