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 pick only the best cherries. La Palma’s small wet mill is designed to showcase how fermentation can encourage coffees to show flavors...


Colombia La Palma Natural Gesha *PRE-ORDER ONLY

This is another superb estate varietal from our friends in Colombia at La Palma y El Tucán and another from our competition series. Of all the coffees we cupped this year this one may have just been our favorite. This is La Palma y El Tucán's first naturally processed coffee, and it does not disappoint. Watermelon, raspberry sweet tea, cranberry, cocoa, silky and round with a lasting white grape are just some of the flavors you can distinguish in this coffee.


Origin: Colombia

Region: Cundinamarca Department

Farm: La Palma y El Tucán

Process: Natural & Raised-bed Dried

Elevation: 1800 meters

Variety: Gesha

Cup: Watermelon, Sweet Tea, White Grape, Coffee Blossom

$ 90
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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 pick 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, and marketing. This, in turn, could create incredible change for generational coffee producers in Colombia and many more to come.


Jon first met Felipe and Elisa when sourcing in Colombia in 2013, and their meeting turned into an article for Fresh Cup Magazine. We were one of the first coffee roasters to buy coffee from La Palma. Since that fateful meeting, they have not just become partners in coffee but have genuinely become friends. Their 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.



We’ve been fortunate to work with La Palma y El Tucán the last several years on special lots for competition. They typically do not produce natural coffees because their unique microclimate isn’t dry enough for a proper drying and fermentation. This year, however, was particularly dry, and they were able to produce a small amount of their Heroes Gesha naturally. This coffee is the best coffee we’ve cupped so far this year. We used this coffee in the Brewers Cup, Barista Championship, and Roaster Championship at the United States Coffee Championships this year. The coffee performed really well in both competitions.



"This year, I competed in Brewers Cup and Barista Competition using La Palma y El Tucán's Natural Gesha. They consistently produce my favorite coffees. Over the past two years, I've used their Lactic Washed Gesha in competition and I've come to know this coffee intimately/ I was planning on using that same coffee this year but growers in Colombia have been faced with challenges. For the past two years, Colombia's climate has been drastically affected by El Niño and the country has seen record high temperatures while going into a drought. The higher temperatures and lower relative humidity hurt La Palma y El Tucán's yields, however, it also allowed them to dry their Gesha naturally for the first time.


When I cupped this coffee on a table against all of our potential competition coffees, it was easily my favorite. It was complex, massively sweet, rich in texture, and the acidity balanced and subtle. This new processing made a very familiar coffee feel new. La Palma y El Tucán's Natural Gesha seemed perfect for espresso and brewed coffee. I'm always honored to these coffees from La Palma. They represent quality. They highlight what detail, work and passion can create. After visiting this farm three years ago, and competing with this Gesha since then, I feel very connected to this coffee and I'm excited to be sharing it with others. To me, the flavors within this Gesha reflect the story of La Palma y El Tucán, Onyx, and my own personal story."



"This year I competed in the Roaster Championship and used the La Palma y El Tucán Natural Gesha as well. I selected this coffee from a crazy cupping table that had too many amazing coffees. During the cupping, I had in mind that I would be using a batch brewer during the competition and thinking about that helped me make my decision. With that in mind, I knew that with this Natural Gesha I could go a little darker in the roast while also being able to have the complexity and tropical fruits still come out in the brew. This coffee has a slick body, malic acidity, and a tropical fruitiness that makes this coffee complex yet not overbearing."




25g coffee - 375g Third Wave Water

Grind size 6 on EK43

3:45 total brew time

1.57 TDS - 22.5% Ext. Yield

Starting water temp: 199°F in the  Stagg EKG Kettle

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).
    • Then, using a small glass stir stick or thermometer probe, place stick into the center of the bed and swivel twice in a circular motion. This will cause the water to fully saturate the coffee and completely degas before the next pour.

    • @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 - Melodrip pour to 375g
          • Pouring pattern: Holding the Melodrip over the center of the bed, pour lightly into the center of the Melodrip and make 3 concentric circles outward. While continuing to pour, move the Melodrip to the outside of the bed, pouring into the outer edge of the Melodrip. Keep pouring like this, and circle the entire edge of the V60, rinsing all of the coffee off of the walls. Then move the Melodrip back to the center, and repeat the 3 concentric circles.
          • Bed depth: 1.5in away from the top of the V60.
          • Bed Temperature: 175°F or less.

          • Drain by 3:45


          Not everyone can brew their coffee with an experimental coffee brewing device that is not available for anyone to buy, so here is Dylan's recipe without the Melodrip.


          25g coffee - 375g Third Wave Water

          Grind size 6.25 on EK43

          3:45 total brew time

          1.57 TDS - 22.5% Ext. Yield

          Starting water temp: 198°F in the Stagg EKG Kettle

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


          When brewing this recipe without the Melodrip follow the same procedure, just without it. You'll grind slightly courser and start the final pour sooner. When pouring the final pour, start at 2:15, and pour as light as possible, following the pattern of the bloom.


          The bloom is large and should provide complete degassing before the second pour while causing minimal drain of the 60g of water.


          The second and third pour will maximize the sweetness and body of the coffee. The second pour carves out the center of the bed. Then, the bed will almost completely drain before the third pour to limit bed temperature. The third pour evenly flattens it the bed and continues the steady drain. Smell the bed - you should still find some sweetness in the aromatics of the slurry.


          The final pour should cause as little agitation as possible. The drain should be continuous all the way to the end of the brew. If the drain starts dripping before all the water has left the bed, make the grind coarser.


          The TDS should not exceed 1.6 but should be higher than 1.45 when using different water.


          Other brew methods: The key to this coffee is to use low-temperature brew water while achieving a high bed temperature. A high-temperature bed allows thorough extraction. Low-temperature brew water limits over-extraction to the outside of the coffee particles. This coffee brews very well on a Clever Dripper and a Stagg [X], utilizing that concept.




          My preferred brew method with this coffee is a Chemex. I love the Chemex because it allows me to get a very clean bright cup. I use 25g of coffee with 400g of Third Wave Water. I highly recommend getting a gallon of distilled water and combining it with a Third Wave Water packet. This will increase the clarity in your cup and allow you to enjoy the coffee longer as well. I grind it on my Baratza Encore grinder at 18.5. I will do a 50g bloom and then wait 30 seconds. Then I will pour 100g in a circular pattern then stop for 20 seconds and then pour another 100g. After 20 seconds, I will add 80g and then wait 20 seconds and then finish it off with a 70g pour in the center of the Chemex. I try to be done brewing by 2:00 and then final brew time is targeted at 4:00.



          Colombia La Palma Natural 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 four years now and this year bought five lots of their Estate & Varietals Heroes Series coffees. We paid $43.10 per pound, and we cupped this coffee at a 90. Sweet Latitude did the importing. We purchased two twenty-five kilo bags.


          - The Coffee Commodity purchase price was $1.21/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 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