SIDRA NATURAL
Origin, Producer, and Process Information
Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia
Total Crop Area
52 ha
Rainfall
1.340 mm/year
Farm
Potosí
Process
Natural
Altitude
1.400-2.000 masl
Humidity
73%
Temperature
17C – 22C
Cup Profile
Fragrance and aroma: Tropical fruits, grapefruit, floral, and peppermint.
Taste and aftertaste: Red apple, watermelon, green tea, red fruits, cocoa, aromatic, peppermint, citric, mango, malic acidity, creamy body and prolonged residual to guanabana fruit
Fermentation
Once the cherries are carefully selected when they are picked and then when they are about to start a process, they are set in a special tank closed but not sealed in order to let the air ow. Fermentation last 48 hours in whole cherries and thanks to higher concentration of sugars it will allow the cup to have more intense notes. The temperature during fermentation is controlled every 6 hours so it won’t reach temperatures above 30ºC.
Drying
When the hours of fermentation have completed the cherries are set in a mechanical dryer for 48 hours to get the cherries dehydrated to then end the drying process in solar drying patio for 8 days.
