Sidra

Origin: Colombia

Region: Pitalito, Huila

Producer: Las Flores

‍Roast: Light

Processing: Washed

Altitude: 1780 meters

‍Tasting Notes: Melon, tropical fruit

More About the Producers:

In 1990, Edilberto Vergara (Dad) and Nubia Ayure (Mom) arrived from Cundinamarca to Bruselas in Pitalito, Huila. At that time, Las Flores farm had only two hectares, with 18,000 caturra and Colombia varieties. Edilberto and Nubia had 3 children; Carlos the eldest son, Johan and later Diego as the youngest son. In 2006 the family starting planting more exotic varieties such as Java, Sidra, Tabi, Pink Bourbon, and Chiroso. The children also began studying different areas of coffee production such as cultivation, processing, Cupping and preparation. Carlos, together with his brother Diego, are in charge of most of the logistics on the farm, such as picking, cherry selection, personnel management, and processes. Johan is in charge of quality control, cupping and verifying processes.

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Process:

The mystery of the process lies in the cherry selection and finding the optimal point where the cherry contains the precursors necessary to develop the fruity profile of the Sidra. After harvesting, the coffee is fermented anaerobically for 48 hours, maintaining a constant rotary agitation to homogenize the coffee cherry mass, after this time it is pulped and packed in bags to proceed to a anaerobic fermentation for 80 hours and then we wash with water at a temperature of 40 degrees to remove the mucilage in this way it is possible to develop a profile clean, soft and fruity.