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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%

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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.


Sidra Honey

Country: Colombia
Region: Huila
Processing Station: El Diviso

Process: Honey
Varietal: Sidra
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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