La Meseta. Sidra. Doble Fermentación

About This Coffee

This coffee is from Finca La Meseta in the Huila region of Colombia, produced by Jonatan Delgado at 1,850 meters above sea level. The Sidra varietal undergoes a natural double fermentation process consisting of 48 hours of aerobic fermentation followed by 72 hours of anaerobic fermentation with controlled yeast at 38°C. The coffee features flavor notes of papaya and mango, with cocoa and caramel-like sweetness. Producer Jonatan Delgado represents the new generation of Colombian coffee growers, experimenting with innovative processing methods to enhance flavor profiles.

Origin

Huila (Colombia)

Flavor Notes

Caramelized, Cacao, Papaya, Mango

Roast Level

—

Processing

Natural Double Fermentation

Typology

Arabica

Borbon Sidra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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