Colombia El Diviso Sidra Honey
STEP 1 - Selection of cherries harvested rpie grain, oxidation 12 hours temperature 25 ° C
STEP 2 - Anaerobic fermentation in a plastic bag or tank for 60 hours at a temperature of 18-16°C
STEP 3 - Pulping the cherry coffee
STEP 4 - Mucilage oxidation for 32 hours, addition of cherry leachate leachate, keeping mucilage in the coffee bean
STEP 5 - Drying in a marquee 20-29 days maximum temperature of 30° humidity spends 11%
Sidra is a new hybrid varietal, made of Red Bourbon and Typica and combines characteristics of these two varieties. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica.
Processing Station: El Diviso
Altitude: 1700 m.a.s.l
Flavours: Red Apple, Grapes, Panela, Light acidity.
Price: From £14.47/kg
CATA Cafe Export
Working exclusively in Colombia from farms, creating genuine relationships with producers. Cata Exports aim is to trade the best quality coffee by working in partnerships with producers on carefully selected micro-lots.
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