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.
NATURALLY PROCESSED COFFEE
Natural coffees are beautiful…Okay, natural coffees are beautiful when done properly and are pretty much the worst thing ever when not. Natural processing or dry processing refers to the act of drying and fermenting coffee inside the cherry. After the coffee cherries are picked from the tree they are placed on perforated drying beds to allow airflow all around the cherry. They are dried in the sun until they have 12% moisture content or so and then hulled to remove the dry husk of the fruit. Naturally (get it?), they exhibit fruit-forward characteristics and have a good chance of tasting “fermenty,” which is usually a taboo in Specialty Coffee. However, with an advanced technique in picking and drying, high-quality naturals are being produced, and the cup quality and taste profiles are astoundingly good. We have long promoted alternative processing methods, and naturals are at the top of that list. This La Palma Natural Gesha is one of those reasons we do.