Taste description: Rosehip, ripe mango, red apple & malic acidity.
Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted for filter, packed and shipped on demand for maximum freshness.
Story: Produced by Felipe Sardi & Elisa Madriñan at La Palma y El Tucan in Cundinamarca in Colombia. This nano-lot 25 was harvested on 2021-04-07.
The Sidra variety is a new concept in coffee. A genetic mix of red bourbon and tipica.
After harvest the cherries are hand sorted and placed in sealed, oxygen-free tanks for 70 hours. This is the pre-fermentation phase.
Next, the cherries are pulped, and a second fermentation of 24 hours takes place in tanks again in tanks that are open to the air.
The mucilage from the cherries forms its own liquid, helping to fill the tank partially. This allows the coffee to develop body and complexity. By avoiding contact with oxygen in the first stage and controlling temperatures to an average of 20° Celsius, we direct the bacteria to create a higher concentration of lactic acid, allowing for a unique profile of the resulting cup.
The coffee is then sent to our raised beds to begin the drying process, which occurs over a period of 20 to 30 days.
Lactic fermentation leads to a totally unique final product: a slightly more viscous body and unique acidity. A sipping experience we almost equate to drinking a dry white wine.
La Palma y El Tucan
In 2011 Felipe Sardi & Elisa Madriñan decided to start their life´s project: “a coffee farm that would challenge the status quo of the coffee industry. We looked at over 100 farms throughout the first year, searching only for the perfect “ecotopo” that could meet the strict search criteria that we had.
In November we finally found a magical place and purchased an 18-hectares land that was used for cattle farming during the last 10 years. It was everything we dreamed of: mountain, forest, river and neighboring coffee growers.”
Coffee has been integral to the economic development of the Cundiamarca department for more than a century. The area’s coffee is not just a crop; it is part of the social and cultural fabric of the region.
Cundiamarca’s coffee grows on the western slopes of the Eastern Andes range of Colombia. Here, coffee cultivations are notable for their biodiversity, integration into local ecosystems, and the commitment of the department’s coffee producers; these ingredients have contributed to the prevalence of shade coffee in Cundinamarca. Below a layer of native Andean flora, shade-grown coffee demonstrates the regional philosophy of conservation and environmental sustainability.
Cundianmarca’s coffee farms are planted across more than 43,000 hectares, 70% of which are sown beneath other tree species. The department surrounds the country’s capital city of Bogota, with its more than 10 million inhabitants in the city and sprawling metro area. Even though Cundinamarca’s farms are in such proximity to the country’s urban hub, they offer the contrast of aggressively preserving Colombia’s naturally diverse ecosystems.