Colombia Bourbon Sidra

This special Sidra varietal was grown in Bruselas, Pitalito in the southern part of Huila, Colombia where the Central and Eastern Andean mountain ranges come together. This area is known for it's incredibly varied geography, stunning views, diverse microclimates, and award winning specialty coffees.

Most producers in this region have small family farms and many boast awards for the high quality and unique flavors of their coffee. Finca Buenos Aires is owned and operated by third generation coffee producer Jonathan Delgado. The name of the farm comes from the incredible views it has of the mountains and nature surrounding it. Two of the farm's 12 hectares of land are planted with this carefully selected Sidra varietal.

Sidra is a new naturally crossed hybrid that has gained recent popularity for its elegant and balanced flavor. Originating in Ecuador, this varietal combines the dense sugars and weight of Red Bourbon with the acidity of Typica. Sidra coffees tend to have a uniquely pleasing cup full sweetness and balanced with crisp acidity. This exclusive varietal is winning competitions world wide and becoming highly sought-after.

For this coffee, only the ripest cherries, with a brix level between 24 and 26 degrees, are selected. The cherries are placed into plastic tanks for oxidation and are rotated continuously while the brix and ph levels are monitored. After 48 hours the cherries are washed through a channel of cold water, exposing them to thermic shock and then placed into sealed plastic tanks to ferment.

During the anaerobic fermentation, Saccharomyces cerevisiae strain type T58 yeast is added to the tanks. After 80 hours, the cherries are removed from the tanks and dried in mechanical driers for about 12 hours. Finally, they are moved to finish drying in the sun for approximately 15 days, sorted yet again, and prepared for resting.