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.
