LA PALMA Y EL TUCÁN
Time and time again, La Palma y El Tucán has proven their greatness by producing some of the world’s best micro-lots. We turn to them each season not only for high-end competition lots but also for each season’s special releases. Our shared history spans back to 2013, when Jon Allen, co-owner of Onyx, first met Filipe and Elisa when sourcing coffee in Colombia. This initial meeting launched a years-long friendship and partnership that produced an article in Fresh Cup Magazine and resulted in Onyx being one of the first coffee roasters to purchase from La Palma. This partnership runs deeper than just transactions across countries but spans years of meals, trips, failed experiments, and shared victories. In 2017, Dakota, Green Buyer for Onyx, spent four months living in a cabin on the farm learning the intricacies of coffee production and QC cupping on a farm level, which was instrumental in him finding his way to the Onyx team. Over the course of the Onyx shared experience with the team of La Palma Y El Tucán, it is clear that Felipe and Elisa have a unique passion and vision for Colombian coffee. 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 of. 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. 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.
“This process brings out bright tropical notes which are mixed with a distinct sensation of lactic and tartaric acids and a large, full, velvety body. It is a sensorial experience unlike anything else.” - La Palma Y El Tucán
This process is unlike anything that is being done today. Each season we have the unique pleasure of cupping experiments and production lots that La Palma produces. A few harvests ago they began experimenting with this Bioinnovation on their high-end competition lots, which were intriguing and wild on the cupping table.
This washed process starts out like many lots at La Palma, with a 100-hour limited oxygen fermentation. This stage becomes the main catalyst of flavor transformation of the Bioinnovation process, with the addition of their unique substrate that is added. Each fermentation is unique, with the substrate containing parts of each lot harvested. After the 100 hour fermentation, this coffee is depulped and washed much like the traditional washed coffees of this region. The impact that the pre-fermentation has is profound, transforming this washed coffee into a complex and heavy-bodied cup.