La Palma y El Tucan - Lactic Sidra

From La Palma y El Tucán in Cundinamarca, Colombia, at 1,750 meters elevation, this Sidra variety undergoes the Bioinnovation process—a method developed on-farm that buries clay pots in the forest floor to control fermentation temperature. Coffee cherries ferment anaerobically for 107 hours in microbial-rich compost before 36 hours of aerobic mucilage oxidation, then dry on raised beds for 31 days. The result is viscous and full-bodied with spiced pear and tepache notes, grilled peach, and deep dark honey sweetness—a distinctly fruited expression of Ethiopian-lineage Sidra that defies typical varietal expectations. This marks one of the final harvests from this storied farm as it transitions back toward ecotourism.