Colombia - Las Flores | Sidra Thermal Shock Yeast Anaerobic Natural

This coffee is from the Las Flores farm in Pitalito, Huila, Colombia. The Sidra variety undergoes an experimental thermal shock yeast anaerobic natural process. Ripe cherries rest on mesh beds for 48 hours before thermal shocking with 50°C water. Yeast is added for 48-hour anaerobic fermentation, followed by mechanical drying for 24 hours to lock in flavor, then sun drying for approximately 15 days. The farm was established in 1990 by Edilberto Vergara and Nubia Ayure with 1800 coffee trees of traditional varieties, now run by their three sons who focus on special varietals and innovative processing methods.