Felipe and Elisa started La Palma y El Tucán with the vision to produce small, perfect quantities of some of the world’s favorite coffee varieties. The farm has a unique layout with each variety planted in an artful way that encourages exceptional production and is also beautiful. The coffee is picked as it ripens by a team of women whose job is to make pass after...


Colombia La Palma Lactic Sidra - SOLD OUT

Sit down, take a breath and get excited. A few years back a new hybrid variety of coffee was developed called “Sidra”. It was cultivated using both of the original coffee varieties Typica and Red Bourbon. Out of this hybrid comes an unbelievable amount of sweetness and crisp acidity. The famed coffee farm La Palma y El Tucán cultivated this new variety and processed it with their experimental lactic acid fermentation to encourage a viscous mouthfeel and increase the solubility of sugars. This is a unique coffee you won’t find on the market again this year. We only have a limited supply available! Keep your eyes open for the natural processed version of this coffee as well!


Origin: Colombia

Region: Cundinamarca

Farm: La Palma y El Tucán

Process: Lactic Washed

Elevation: 1700 meters

Variety: Sidra

Cup: Fuji Apple, Stone Fruit, Almond Pastry, Key Lime Pie

$ 100
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Felipe and Elisa started La Palma y El Tucán with the vision to produce small, perfect quantities of some of the world’s favorite coffee varieties. The farm has a unique layout with each variety planted in an artful way that encourages exceptional production and is also beautiful. The coffee is picked as it ripens by a team of women whose job is to make pass after pass, day after day, to choose only the best cherries. La Palma’s small wet mill is designed to showcase how fermentation can encourage coffees to show flavors you could only dream. Their dedication to quality is rivaled by their desire to change the future of production in Colombia - to create new ways for producers to approach farming, processing, marketing. This, in turn, could create incredible change for generational coffee producers in Colombia and many more to come.


Jon, co-owner of Onyx and coffee buyer, first met Felipe and Elisa when sourcing in Colombia in 2013. This first meeting turned into an article for Fresh Cup Magazine. Onyx was one of the first coffee roasters to buy coffee from La Palma. Since then they have become more than partners in coffee, but have genuinely become friends. Felipe and Elisa's dedication to their craft is truly inspiring. It is clear that they care deeply about the future of coffee production in Colombia. Everything they do is based on creating jobs for people in their communities, offering an opportunity to neighboring producers, and encouraging coffee as a viable, sustainable way of life.




Sidra is a new hybrid coffee variety, made from Bourbon and Typica, and it melds the characteristics of these two varieties. It has acquired the dense sugars and weight of a Red Bourbon and the acidity of Typica. At the farm, you can distinguish them by seeing strong, confident looking trees with dark green leaves and tight nodes of cherries. The cup quality is that of crisp pear and apples. Fresh green acidity like malic acid is the star of the show for us. Think of the tart refreshing characteristics of white wines and Granny Smith apples. It also yields itself to floral honeysuckle-like qualities and seems to have large amounts of phosphoric acid, which results in juicy, mouthwatering tactile sensations.




Lactic acid washed coffee is a change in the style of fermentation during the washing process of coffee. Let’s walk through it briefly. Coffee cherries move through a pulper which squeeze the cherries until the two beans (seeds) come out, and the removed fruit is separated. The two beans are left, covered in mucilage, think the slimy stuff on the pit of a peach. To remove mucilage for the last hundred years, farmers soak the coffee in water or sometimes without but they let the coffee ferment, and naturally occurring bacteria eats/removes the mucilage. Flavor is created in coffee during its fermentation.

What La Palma has discovered is that by controlling the bacteria during this process flavor and its intensity can also be controlled. Instead of using the standard tiled tub for fermentation, La Palma uses an anaerobic chamber (no oxygen) and keeps the water temperature and pH level controlled so that the bacteria that produces the lactic acid can thrive. Not only does this create wild tropical cup profiles but also an incredible tactile experience.




Wanna know more about how we brew? Then visit our brew methods page cause "this is how we brew it" (think Montell Jordan when reading that last part).


From Dylan Siemens, Onyx's Director of Education and 2019's 4th Place in the U.S. Barista Competition & 2017's 1st Place in the U.S. Brewers Cup.

La Palma’s coffees are sometimes strange to brew – not in a bad way! They’ll just feel different than most coffees you are used to brewing. They drain very quickly, but they’re extremely soluble, too! Do not try and combat this fast drain by grinding finer! Using too fine of a grind to achieve a “normal” drain time will over-extract La Palma’s beautiful coffees. Lean into the quick drain, grind at an average pour-over grind size,  brew with lower-temp water, and trust that coffee will taste perfect. Here’s the recipe I’d recommend for this coffee on the Kalita Wave.

FILTER - Kalita Wave
Days Off Roast - 7
25g Coffee : 370g Water 201°F
~2:45 Drain Time

Start with 70g bloom
@45s - 130g pour (200g total)
@1:10 - 80g pour (280g total)
@1:30 - 60g pour (340g total)
@1:50 - 30g pour (370g total)
~2:45 Drain Time


- Between pours, let the water drain to where the bed is just about to be exposed, and then pour again.

- Whenever you pour, use a medium-light flowrate that circles out from the center and rinses the walls of the Kalita filter. Use our Kalita Wave Brewing Guide video as a starting point for this pour style, and adjust the flowrate/pour amounts accordingly.

- This coffee can handle heavier pours and hotter water at the beginning of the brew, but the recipe/flowrate/water temperature will taper off by the end of the brew ensuring it’s not over-extracted.



Colombia La Palma Lactic Sidra

This is a Relationship Coffee from our friends at Felipe and Elisa from La Palma y El Tucán. We have been working with them for five years now. This year we purchased eight lots of their Heroes Series nano-lots from their Estate & Varietals collection. We bought twenty-five kilos at $51.72 per pound, and we cupped this coffee at a 90. We imported this coffee ourselves.


- The Coffee Commodity purchase price was $1.04/lb when we purchased this coffee.

- The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee.



We as a company believe transparency is unbelievably important. However, we decided only to list what is shown here because we don’t know where to stop. Do we list the amount of coffee lost in roasting due to moisture loss? Should we list our roaster Mark's salary? The warehouse rent? The utilities? The point of listing things above is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries. If you have concerns feel free to email us and I’ll write you back when I’m available.

- Jon



Relationship Coffee is an initiative we, at Onyx, have purposely created to describe our sourcing and buying practices and how we document them. Certifications like Direct Trade, Fair Trade, and others have impacted the coffee communities in mostly positive ways but also in some negative ways. We find that blanket terms and applying them to a multitude of business models no longer describes what we do.


In reality, every company is different, and we wanted to step out from the mold and create a new set of standards that exceeds in every department from quality to transparency to pricing. The growers, exporters, importers, associations, cooperatives, and other entities are always a set of relationships. To be honest, many are our friends as much as they are our producers and partners. We share information, family news, meals, housing, many faiths, and argue politics. Oh, and we love it. Relationship Coffee for Onyx is the mark of an honest exchange ethos that permeates our company, and we hope it encourages the growth of specialty coffee for the future.



    • We visited the farm or cupping lab and listened to the producer/agronomist or head cooperative/association to ascertain better knowledge about the culture and practices.
    • We cupped the coffee, and it scored to our industry-high standards.
    • We do not buy futures or multiple harvests to ensure that what we cupped for that year is what we serve.
    • We do not ask for exclusivity from producers, binding their options.
    • We pay what the coffee is worth. This always is at least double Fair Trade minimum due to the quality we buy, and many times is three to ten times the amount.
    • We do not finance any coffee. Cash flow is just as important as the final price. Coffee is paid in full upon delivery, and we pay a percentage up front upon contracting.
    • We are completely transparent from price to logistics to cupping score, to who we work with buying and shipping coffee.
    • We work to set premiums after a contracted price to incentivize quality and community building. This can be .10¢ - .25¢ extra per pound or community projects such as school supplies in the growing village, sports jerseys, vented chimneys for kitchen fires, etc.

    Pairs Well With