Colombia Adrian Lasso Sidra - Filter

The Colombia Natural Sidra, cultivated in the Bruselás-Pitalito region of Huila, Colombia, stands out as a unique and exceptional coffee due to its distinctive variety and processing methods. The Sidra variety, a controlled crossbreed between Bourbon and SL28, is highly prized for its unique combination of sweetness and distinctive fruity notes. The cherries are first oxidised at room temperature for 24 hours in open plastic drums. This initial oxidation stage sets the foundation for the complex fermentation process that follows. The cherries then undergo a 32-hour anaerobic fermentation in plastic drums or bags at a controlled temperature of 16-18°C, which helps to develop the coffee's rich flavours. After the anaerobic fermentation, the cherries are transferred to open tanks for a 30-hour oxidation stage, reaching a maximum temperature of 40°C. This step is followed by placing the cherries in a Bio Master tank for a second anaerobic fermentation stage lasting 12 hours at a controlled temperature of 20°C. The final stage of fermentation involves submerging the cherries in hot water at 32°C for 25 hours, with the addition of mosto from the same Sidra Bourbon variety. The final steps in the processing involve a quenching treatment to halt fermentation and kill any microorganisms. This involves immersing the cherries in hot water (60°C) for 5 minutes followed by cold water (14°C) for 30 minutes.The cherries are initially dried in a hermetically sealed stainless-steel dehumidifier at 43°C for 10 hours, which dehydrates the pulp while retaining the sugars. This is followed by an 8-hour drying stage at 37°C to bring down the humidity to 20%. The cherries then rest for 12 hours in plastic bags in a dark room before a final 16-hour drying stage at 35°C to achieve a moisture content of 10-11%