Colombia Las Brisas Sidra Bourbon Lavado

About This Coffee

This coffee is from Finca Las Brisas in Pitalito, Huila, Colombia, produced by Brayan Smith at 1800-2000 meters altitude. The variety is Sidra Bourbon, processed through anaerobic fermentation in cherry for 30 hours, followed by depulping, washing, and 10 days drying in a greenhouse. The flavor profile features dried jasmine, orange blossom, milk caramel, yellow plum, and milk chocolate notes with a milk chocolate aftertaste. It has medium structured acidity, medium round sweetness, low bitterness, a light-medium body, and silky texture.

Origin

Huila (Colombia)

Pitalito (Colombia)

Flavor Notes

Yellow Plum, Milk Caramel, Orange Blossom, Dried Jasmine

Roast Level

—

Processing

Washed

Typology

Arabica

Sidra Bourbon

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Dosis Bebida Tiempo

The name translates to "Dose Drink Time," three words that capture founder Benjamin F. Leon's precision focused philosophy: the right measurement, the right preparation, the right moment. Based in Santiago, this roastery is part of Chile's growing specialty coffee movement, roasting in small batches with light to medium profiles that highlight origin characteristics from various Latin American regions. Education is central to the operation, with workshops covering both roasting and preparation techniques for enthusiasts and professionals alike. The roastery also offers consulting services for cafes and aspiring roasters, positioning itself as a knowledge hub in Santiago's evolving coffee scene. Regular cuppings, transparent methodology, and an emphasis on developing Chile's specialty culture make Dosis a driving force in the local third wave movement.

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