Featured Coffee

SIDRA NATURAL

 

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area

11.9 ha

Rainfall

1.526 mm/year

Farm

Potosí

Process

Natural

Altitude

1.400 -1.860 masl

Humidity

73%

Temperature

17C – 22C

Cup Profile

Fragance and Aroma: tropical fruits, grapefruit, floral and peppermint

Taste and Aftertaste: 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 fermentatio have completed the cherries are set in a mechanical dryer for 48 hour to get the cherries dehydrated to then end the drying process Solar drying patio for 8 days.