Colombia Sidra Washed

TRACEABILITY:

FLAVOUR NOTES:

Green Grapes
Passion Fruit
Peach Sherbet
Nectarine
Lychee

SCA Score: >88

GEOGRAPHIC LOCATION

Country: Colombia
Region: Huila
Farm: El Diviso
Altitude: 1.780 m.a.s.l

GROWING CHARACTERISTICS

Varieties: Bourbon Sidra
Drying: Canopies
Processing: Washed
Fermentation: Anaerobic

PROCESSING INFORMATION

Step 1:

Floaters are removed from water tanks, manual selection of picked cherries, only ripe coffee cherries left, for a 12-hour oxidation at an average room temperature of 25°c
Anaerobic fermentation in bags or containers, for 60 hours at an average temperature of 18 and 16°C
Coffee cherries are then transferred to pulping tanks or hoppers, carrying out an 18-hour oxidation.
Coffee cherry leachate -Mossto collection
Step 2: Pulping of coffee

Step 3: Coffee with mucilage goes for a 32-hour oxidation process, and leachate is added.

Step 4: Drying in canopies at a maximum temperature of 30°C for an average of 20 and 29 days, allowing up to 11% humidity.