Colombia Sidra de Luz

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.

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