Sidra Hybrid Washed

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area

17.2 ha

Rainfall

1.526 mm/year

Farm

Potosi

Process

X.O

Altitude

1.400- 1.860 masl

Humidity

85-90%

Temperature

15C-21C

Cup Profile

Fragance and Aroma: Red fruits, white chocolate and floral.

Taste and Aftertaste: White chocolate, floral, malic acidity, sweet residual and honey.

Fermentation

Manual and rigorous picking. Between 48 and 50 hours of fermentation in cherries with controlled temperature. The coffee is collected in the indicated maturation.

Drying

After fermentation, the coffee is left  for hours in the silo and then is moved to solar drying for 28 days. Afterwards, it is storage for 3 months to help stabilize it and reduce the astringency of freshness.