SIDRA HONEY
CUP PROFILE
Fragance and aroma: Floral, mango, brown sugar, orange blossom, tangerine, vanilla, and cocoa.
Taste and after taste: Kiwi, mint, panela, cloves, green grapes, apple, cocoa, vanilla, silky body, and malic acidity.
FERMENTATION
The cherries were fermented for about 3 days in anaerobic tanks, after that the were depulped, and fermented for about 4 days with the mucilage.
DRYING
After the fermentation process, the coffee was dried with the mucilage for 13 days in mechanical dryers.

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Farm
Potosí

Temperature
17°C – 22°C

Total Crop Area
54 ha

Rainfall
1.340 mm/year

Process
Honey

Altitude
1.400-2.000 masl

Humidity
73%