Sidra
Lactic
La Palma y El Tucan

Tastes Like: Guava, Pink Apple, Mango Lassi

Origin: Zipacon, Cundinamarca, Colombia

Variety: Sidra

Producer: Faustino Reyes

Elevation: 1800 masl

Process:  Lactic Washed

Farm and Producer

This Sidra selection is prepared by La Palma y El Tucán in Zipacón, Cundinamarca. The operation processes its own estate coffees as well as selections from neighboring growers, with individual lots kept separate through fermentation and drying.

Variety

Sidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.

Processing

Lactic processing manages fermentation conditions to encourage lactic-acid-producing microorganisms. For this washed preparation, the fruit and remaining mucilage are removed before drying. The fermentation approach can influence acidity and texture, while the coffee's growing conditions remain part of its expression.