La Palma Y El Tucan - Sidra
La Palma is a longtime friend of the Black & White family, and if you've been around here awhile, you've likely seen their name printed on several of our labels over the years. They pioneered anaerobic processing methods in Colombia years ago and still produce arguably the best anaerobic washed coffees we've ever tasted. Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they feature so prominently on our menu. But, they also keep coming around because you guys love their coffees - and we love sharing them with you!
Today's release is a blend of fifteen Sidra lots from La Palma's storied farmland, which they were kind enough to grant us the unique opportunity to purchase all together. The Sidra variety is a new-ish hybrid initially believed to have been originally propagated in Ecuador. Recent genetic testing, however, suggests that this varietal actually originated from Ethiopia - and when you taste this blend in particular, you're certainly going to be reminded of some of your favorite Ethiopian cups. Whatever the origin story, this new kid on the block already has a large fanbase that is sure to keep growing, thanks in large part to the way it embodies both dense, juicy sweetness and vibrant acidity.
Processing: Each of these fifteen lots underwent either Washed or Natural processing protocols.
In the cup: Not to toot our own horn, but we think this blend encapsulates the very best of Sidra as a variety. Although its roots are still a bit murky, we know that Sidra shares a common heritage with Gesha, and you'll experience some similarity between the two in this cup. Notes of soft florals, candied orange, lime sherbet, and oolong tea delight the palette, modulating between the classic flavors of Ethiopia and of South America. True to the Sidra variety, this coffee is more herbal than it is floral, offering at least one unique distinction from its famous Gesha cousin.
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Origin | Cundinamarca, Colombia
Producer | Felipe & Elisa Sardi
Farm | La Palma Y El Tucan
Process | Washed and Natural
Variety | Sidra
Elevation | 1650 - 1800 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
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Please place your order the day before the roast day you would like your order shipped on.