Every bean reflects the unique character of Palanda’s mountain terroir, shaped by its natural environment and our commitment to exceptional quality.
From Cherry to Green Coffee
1. Harvesting
Gathering only high-quality, fully ripe coffee cherries.
2. Processing
Removing the pulp and mucilage from the seed
3. Drying
Reducing the moisture content of the bean.
4. Milling
Removing the protective outer hull to reveal the green coffee bean.
Bourbon Sidra — Natural OXY
A vivid, wine-like cup that showcases what careful oxidation can bring out of the Bourbon Sidra variety.
Process: Natural, left to ferment anaerobically before a final stage of controlled oxidation — a method that deepens the fruit character already present in the cherry.
Sensory profile: Red berries, wine and champagne lead the cup, layered with plum, fig and blackberry jam. A bright malic acidity carries into a juicy, medium body, finishing with sweet cocoa nibs.
Altitude
1,600–1,900 masl
SCA Score
88+
Typica Mejorado — OXY
A fruit-forward, aromatic coffee shaped by an extended fermentation and oxidation process.
Process: Natural, with 50 hours of anaerobic fermentation followed by 24 hours of oxidation, drawing out layered fruit and floral notes.
Sensory profile: Black fruits, blueberries and red apple open the cup, with citrus, orange blossom, spice and blackberry close behind. A tartaric acidity and medium body lead into a sweet, milky finish.
Altitude
1,600–1,900 masl
SCA Score
87+
Typica Mejorado — Washed Double Fermentation
A clean, delicately sweet cup built on a two-stage anaerobic fermentation.
Process: Washed, with a three-day anaerobic fermentation before pulping, followed by a further two days of anaerobic fermentation — a double process that builds complexity while keeping the cup clean.
Sensory profile: Yellow fruits, loquat and peach meet jasmine and rose tea, with a bright citrus acidity and medium body. The finish is sweet, with notes of panela and chamomile.
Altitude
1,600–1,900 masl
SCA Score
87+
Bourbon Sidra — Washed Double Fermentation
A juicy, floral expression of Bourbon Sidra, shaped by the same double fermentation, washed.
Process: Washed, with a three-day anaerobic fermentation before pulping, followed by a further two days of anaerobic fermentation.
Sensory profile: Yellow fruits, orange and tropical notes of mango open the cup, alongside floral tones and a bright citrus acidity. The body is juicy and medium, finishing sweet with lemon and panela.
Altitude
1,600–1,900 masl
SCA Score
88+
