Sidra | Bio-innovation Washed
Colombia, Cundinamarca,
1750 masl
Produced by Felipe Sardi & Elisa Maria Madrinan
Sidra variety
28h Aerobic in whole cherries + 88h Anaerobic pulped + washed
Papaya, Grapefruit, Blackberry, Florals and Botanicals
DETAILS
La Palma & El Tucán have been the pioneers of fermentations and exotic varieties in Colombia. This is perfectly expressed through this Sidra lot, processed as a Bio-Innovation Washed !
The main idea behind the Bio-Innovation process is to capture and reproduce microorganisms from the farm to create the perfect fermentation starter to which are added the best and most ripened cherries for 96 hours.
This lot 70 has undergone an aerobic fermentation of 24 hours and 88 hours of anaerobic fermentation into underground temperature controlled clay pots. The coffee was then pulped and washed. This lot had a very extended drying time of about 53 days on raised beds followed by 11h of mechanical drying.
In the cup you'll get a complex floral bouquet, some rich and ripe papaya brining some amazing tropical tones to the cup.
As it cools it will open to some sweet blackberry, and some crisp and fizzy grapefruit . The body is round and rich with a zingy yet refined acidity balancing the cup.
DESCRIPTION
3 x 22 grams doses, vacuum sealed, ready to brew or freeze.
Every order is roasted and shipped on the same day.