colombia sidra bourbon
Yum! We Taste: Strawberry Limeade with Green Apple Acidity
Recommended Brew: 1:14 ratio for Aeropress, V60 (Fine Grind [18g/252]) and Chemex (Medium/Fine Grind [18g/252]).
Yum! We Taste: Strawberry Limeade with Green Apple Acidity
Recommended Brew: 1:14 ratio for Aeropress, V60 (Fine Grind [18g/252]) and Chemex (Medium/Fine Grind [18g/252]).
Yum! We Taste: Strawberry Limeade with Green Apple Acidity
Recommended Brew: 1:14 ratio for Aeropress, V60 (Fine Grind [18g/252]) and Chemex (Medium/Fine Grind [18g/252]).
Producer: Jhoan Vergara & Family
Country: Colombia Huila
Altitude: 1700-1780 masl
Process: Natural
Roast: Light
Varietal: Sidra Bourbon
Fermentation/Drying: The natural process of Sidra is still the same (coffee cherries picked, put onto dry beds and as it lays to dry, mucilage and sugars of the cherries latches onto the seed to intensify the flavors of the coffee), but the producer treats this natural process coffee as an anaerobic/natural fermentation process. Anaerobic is not oxidation of the fermented coffee but through time, CO2 will be shown as PH is checked for acidity and the sugars are counted for. Sidra is a natural process coffee with a sweet intensity. The reason is because of the practice of adding yeast into the fermentation process of this particular coffee. With added yeast into the process, yeast eats the sugars but the coffee taste grows too and for Sidra, the fermentation stays around for 80 hours (3-4 days) before being hulled and shipped.