Small-batch, high-end coffee doesn’t get much better than this. The story begins with a hybrid called Sidra, cultivated from Typica and Red Bourbon coffee varieties. It contains the perfect balance of sweetness and crisp acidity, and it’s only grown at the La Palma y El Tucán farm in Colombia, 1,700 meters above sea level. It’s then nurtured to fruition through lactic acid fermentation before roasting, which results in a luxe, thick mouthfeel and increases the solubility of sugar. A match made in heaven, particularly if you like your coffee with a touch of raw sugar.

The Colombia La Palma Lactic Sidra from Onyx Coffee Lab makes a cup of next-level brew. Whether you’re a pourover pro or a French press devotee, this Onyx Coffee Lab gem is a remarkable limited edition roast that’s guaranteed to win your heart.