Luis Enrique is 56 years old and has been working in coffee for the last six years. Luis had abandoned his farm El Rauzan to build a life for his family closer to the city. His children would eventually grow up to study professional careers in engineering, finance, and car sales. After going through a divorce, he thought of his plot of land in La Mesa, Cundinamarca. As fate would have it, he packed up his bags and headed home...


Colombia La Palma Pedro Leal

Colombia La Palma Pedro Leal is one of five offerings we are releasing this year in partnership with La Palma y El Tucán’s Neighbors and Crops program. Pedro’s farm Zamarkanda was meticulously harvested by the La Palma team and utilizes their lactic fermented process, resulting in a sweet, creamy, fragrant cup. Notes of peach shrub, almond, and sweet oats come through delightfully.

Origin: Colombia

Region: Cundinamarca

Farm: Zamarkanda

Process: Lactic

Elevation: 1800 meters

Variety: Castillo

Cup: Peach Shrub, Almond, Sweet Oats, Milky


12 oz 5 lbs
$ 21 .50
Back To Product


Pedro Leal is 70 years old and has been growing coffee for the last 15 years. His farm, Zamarkanda, is located in the Anatoli village in the municipality of La Mesa. He and his six children are completely focused on all aspects of coffee production- from planting and harvesting to processing and roasting. His parents were traditional farmers and grew coffee and citrus fruits. He contacted La Palma y El Tucán, and after expressing issues with infrastructure and labor, he joined the Neighbors & Crops program this year.



La Palma is a shining example of specialty coffee producers challenging the status quo. We have been buying from Felipe Sardi and Elisa Madriñán for five years now and have had consistently beautiful coffees. La Palma y El Tucán is a stunning farm in Zipacón, Colombia about two hours from Bogota. It’s set in a unique microclimate that is cloudy and damp 50% of the day. With great intentionality, Felipe planted five specific coffee varietals in fully separated lots on the farm SL-28, Gesha, Sidra, Red Bourbon, and Typica. The farm’s wet mill runs completely on solar power and utilizes an incredible greywater system. They also use a special California red worm that makes organic fertilizer out of coffee pulp waste from the mill. Through their processing mill they’ve developed special fermentation techniques they call lactic acid process (read below for more details) and acetic acid process. Through all these methods La Palma has developed a completely sustainable system that produces some of the highest scoring coffees in the world.


In the last few years, they’ve started a project called Neighbors & Crops, a program which consists of buying coffee from the surrounding farms and processing it in their state of the art mill. By teaching agronomy, cherry selection, and giving organic fertilizer to neighbors, they have lifted both the quality of life and quality of coffee in their region.



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 are moved through a pulper which squeezes the cherries until the two beans come out, and the pulp and cherry skin is removed. This leaves two beans covered in mucilage. Think the slimy stuff on the pit of a peach. In order to remove mucilage for the last hundred years, farmers soak the coffee in water or sometimes without but they let the coffee ferment and bacteria eats/removes the mucilage. Flavor is created in the coffee during fermentation. What La Palma has discovered that by controlling the bacteria during this process that flavor and its intensity can also be controlled. Instead of using a normal 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).


FILTER - Kalita Wave
25g Coffee : 400g Water 205°F
~2:45 Drain Time

Neighbors & Crops lots from La Palma y El Tucán! Meticulously crafted coffees from Colombia are rolling in and this coffee is a real treat. As a lactic acid processed coffee you can expect a wild and full bodied cup. Unusual for a lactic, we found a ton of acetic acid in this coffee making it a fermented stone fruit bomb! Super sweet and peachy with a brightness throughout and a creamy, nutty body. This coffee had a wide range of "good tasting". When under-extracted the acidity was a little more overpowering and there wasn't much of an aftertaste. When over-extracted the nuttiness was more prominent, giving a slightly bitter aftertaste, but the acidity was still there. We liked the Kalita Wave because it highlights the robust body of the lactic coffee and created a well rounded and delightful cup.



ESPRESSO - Coming soon...The coffee is still too fresh. ;)




Colombia La Palma Pedro Leal

This Relationship Coffee comes straight from our friends at La Palma y El Tucán. We purchased ten 35-kilo bags for $6.76 per pound. We cupped this coffee at a wild 88.75. This will be the fifth year we have visited and worked side by side with Felipe, Sebastian, Elisa, and the entire team at La Palma. They are incredible people and have created one of the best sustainable models for specialty coffee in Colombia.  


- The Coffee Commodity purchase price was $0.98/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