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Colombia La Palma Honey Gesha - SOLD OUT


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.




The honey process is an industry term for the look and texture of the coffee while it’s drying. In what is considered a regular fully washed coffee, the cherries are pulped and then fermented to remove the mucilage that clings to the parchment or outer shell of the bean. Recently, more producers are taking an approach of adjusting their de-pulper to leave purposeful amounts of mucilage intact on the bean. Then they are put out immediately to dry instead of fermenting beforehand. These coffees dry with the mucilage left leaving a fruit-forward, sugar-dense, sticky residue that covers the coffee. When executed properly the cup ends up being extremely sweet and syrupy. We also tend to see an increase in the body of the coffee. This process takes meticulous planning and an eye for detail to not over dry or under dry these coffees. When the coffee is not dried appropriately, the result can be mold, ferment, or other defects which would render it un-exportable. La Palma y El Tucán has accomplished perfecting the honey process and more by creating one of the cleanest, sweetest, most complex honeyed coffee we have ever tasted.




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).


FILTER - Hario V60
25g Coffee : 375g Water 198°F 
~3:45 Drain Time

Water: Use Third Wave Water or water between 90-120ppm.

Grind size: 1/2 number value coarser than your average V60 grind size (1/3 away from the finest grind setting).

  • Baratza Encore: Size 8
  • EK43: Size 6



  • Preheat paper filter and V60. Let cool to room temp before brewing.

  • Bloom - Pour 60g

    • Pouring pattern: Pour straight down into the center, then circle outward concentrically, and then back into the center (4 circles outward, 3 circles back in).


      • @45s - Pour to 225g
        • Pouring pattern: Start the pour in the center and then circle concentrically outward, re-touching all of the coffee, then go back to the center and pour quick quarter-sized circles, agitating the bed of coffee, moving coffee onto the walls of the V60.
        • Bed depth: 3/4in away from the top of the V60.
        • Bed temperature: Between 185-188°F.


          • @1:45 - Pour to 300g
            • Pouring pattern: 4 quick quarter-sized circles in the center, then 3 quick circles poured halfway between the center of the bed and the wall, and then one final circle around the edge of the bed to rinse the coffee back down into the base of the V60. This pour tries to touch all of the grounds again.
            • Bed depth: 1in away from the top of the V60.
            • Bed temperature: 183-185°F


              • @2:30 - Pour to 375g
                • Pouring pattern: Lift the kettle higher from the bed, and pour more lightly than the other pours. Pour 4 concentric, slow circles washing all of the coffee back into a flat brew bed. This last pour must be gentle, trying to disturb the coffee as little as possible. This will help reduce the bed temperature.
                • Bed depth: 1.5in away from the top of the V60.
                • Bed Temperature: 175°F or less.


                  • Drain by 3:45


                  The key to this coffee is to use low-temperature brew water to prevent over-extraction. Make sure you are pouring heavy enough to saturate the coffee bed and agitating the brew bed. This coffee also brews very well on a Clever Dripper and a Stagg [X]




                  Colombia La Palma Honey Gesha

                  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 five lots of their Heroes Series nano-lots from their Estate & Varietals collection. We bought twenty-five kilos at $43.10 per pound, and we cupped this coffee at a 91. La Palma has recently partnered with our friends at Ally Coffee to import their coffee. And Ally has graciously brought our coffee stateside. 


                  - The Coffee Commodity purchase price was $1.02/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

                  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 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.
                    12 oz

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