Competition
Colombia
Montes del Tatamá – Sidra

21,00105,00

Clear

Variety BOURBON SIDRA
Altitude 1800 masl
Process WASHED ANAEROBIC
Harvest FEBRUARY 2021
Notes HazelnutsLime
Clear

The Sidra variety is one of the most complex varieties that exist. This coffee has a naranjilla and lemon-lime fragrance with high flavour and aromatic intensity: the aroma of lemon sponge cake and lemongrass, bright and citric acidity with a juicy body mouthfeel.

The farm is located in the Santuario, Risaralda region, near the “Montes de Tatamá” a protected national park of more than 60,000 hectares. Tatamá is an Embera-chamí word that means -grandfather of rivers-. Three years ago we visited this paradisaic farm.  Getting there was challenging; the roads are uneven, and the slopes very steep, but it was all worth it when we felt the energy of a farm at more than 2,000 meters above sea level. Santuario is a beautiful town close to the western mountain range of Colombia and one hour from Pereira

This batch is fermented in an airless barrel for 48 hours at a low temperature before being pulped. Subsequently, it is pulped, washed and dried in the sun in parabolic dryers.





We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.

Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm

We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.