Colombia Sidra de Luz
4 Letter Word
Details
Origin
Colombia, Tarqui, Huila
Sidra · Finca El Pringanos
Freshness Window
User-defined peak freshness: Days 9–39 after roast (30 days)
Notes
Double-fermentation washed micro lot. Fermented in bags for 30 days, de-pulped, then fermented in bags for another 30 days. Dried on raised beds inside a parabolic-style greenhouse for 15–20 days. Tasting notes: lime, caramel, cotton candy / hard candy. Sidra is a hybrid of Bourbon and Typica — dense sugars and weight of Red Bourbon with the acidity of Typica, yielding sweet, floral qualities and crisp, juicy, fresh malic acidity. Farm: Finca El Pringanos, 1,700 m.a.s.l., 2 hectares (1 dedicated to 700 Sidra trees). Whole bean, for filter and espresso. Recommended rest: at least 10 days post-roast.
History
Shot Analysis
Grind vs. Taste
Rating Trend
Drink Rating Trend
Extraction Ratio
Yield vs. Time
Dial-in
Dial-in advice
Start at grind 39–40 with an 18.5g dose pulling to ~39g (1:2.1 ratio) targeting 25–27 seconds—this mirrors your best balanced shots with Four Letter Word's medium-light roasts. The Sidra's hybrid density and 60-day fermentation suggest it'll extract cleanly at this range; if the shot pulls under 24s or tastes bright/sour, step finer by 2–3 points; if it's over 28s or bitter, step coarser by 2–3 points until you hit that sweet spot.