This exotic microlot coffee is grown by Paola Trujillo at Patio Bonito farm in Colombia. The Sidra variety is a hybrid between Bourbon and Typica varieties, said to have originated in Ecuador. Cherries are harvested following strict ripeness criteria, floated and hand-sorted to remove defects, then exposed to 30 hours of underwater fermentation before being pulped. The parchment is gently washed and dried in temperature controlled conditions. This washed process coffee features flavor notes of floral, strawberry, brown sugar, cacao nibs, and lime. The Sidra variety is characterized by medium height, high yield, red cherries, tolerance to leaf rust and drought, but susceptibility to pests.
