Colombia El Diviso Sidra Natural

R 399
| /

 R007

Farm/Producer: Nestor Lasso

Region: Colombia, Huila

Process: Anaerobic Natural

Altitude: 1780 masl

Variety: Sidra

Cup Profile: Sparkling Raspberry, Strawberry, Cocoa yoghurt

Background info: 

We are back with another special release, queue in our third and final lot of the year from the Lasso Brothers. We finishing off this amazing journey with quite a rare variety often found on the world competition stage: Sidra.

Sidra is quite a unknown cultivar being grown in Colombia and Ecuador, sources claim that it originated from Ecuador. This is the next big variety for competition lots, the next "Gesha" that has been romantisized through the years. It's a fresh and exciting variety bursting with exotic fruit notes, a hybrid between Bourbon and Typica varieties.

Let's dive into how this particular lot gets processed:

  • Only ripe berries are chosen which then undergoes an 18 hour oxidation at an average room temperature of 25°c
  •  The cherries then undergoes an anaerobic fermentation for 70 hours at an average temperature of 16 to 18°C.
  • It then gets transfered to tanks and oxidizes for 28 hours reaching a maximum temperature of 42°C.
  • Then gets transferred into another container to start another anaerobic fermentation for 30 hours at a temperature of 16 to 20°C.
  • The cherries in the tanks are then submerged in water at 45 degrees C, adding leachate/mossto from a previous harvest, and recirculating the leachate for 18 hours.
  • It then gets placed in canopies to begin the drying process.
  • Once the coffee reaches a humidity level of 18% it is transferred to black bags in a dark warehouse space, letting it rest for 60 hours to then continue with drying, until obtaining 11% moisture levels.

All of this contributes to the final cup on the table. This coffee stands out loud and proud. A coffee to punch you in the face with full flavour, a complete change to its elegant sister (our previous Special Release Aji). 

A sparkling mouthfeel on filter with notes of raspberry think of the red Spar-Letta Soda.The espresso has this concentrated mixed berry notes of strawberry and that lingering raspberry we got on filter.On Milk picked up notes of strawberry frozen yoghurt and cocoa which is quite different notes somehow coming together in an unusual way.