The Cauca region is the cradle of the Colombian massif, which is the source of most of Colombia’s major rivers such as the Cauca and Magdalena.
Sidra is a cross mutation between Red Bourbon and Typica, originally from Ecuador. The flavour profile generally falls into high sweetness, crisp acidity and velvety body.
The processes applied to all the coffees start with a careful and strict selection, sterilization, and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
Summarizing this legendary fermentation in just a few words, this could be called Anaerobic lactic fermentation with a thermal shock washing (cold and warm water).
Country of origin: Ecuador
Farm/Farmer: Wilton Benitez / Granja Paraiso 92
Region: Cauca
Elevation: 1950m
Proc. Method: Thermal Shock
Variety: Sidra
Tasting notes: lemongrass, lavender, tea-rose, mango, tangerine
Specialty coffee, 100% Arabica, carefully grown in a precise geographical area, carefully picked, processed, selected, and freshly roasted, in small batches, specific to the origin and method of processing.
Delivery:We deliver daily from Monday to Friday in the country by express courier within 1-2 working days. For orders above 200 lei the delivery is free.
