BLUE SIDRA

This Sidra nanolot, was processed at the wet milling facility at of El Vergel, which is one of the first collaboration-processed coffees. It was made through a 4 flush Carbonic Maceration of 84 hours with an additional cooling water system running through the oustise of the tank to prolongue the fermentation hours. Followed by a 4 step intermittent drying process, which consisted on having the coffee to rest during 4 different moisture levels in a special room with special conditions, and finished with a 45 day stabilization process in grain pro bags before milling

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Borbon Sidra

Altitude

1.750 MT

Carbonic Maceration

This Sidra nanolot, was processed at the wet milling facility at of El Vergel, which is one of the first collaboration-processed coffees. It was made through a 4 flush Carbonic Maceration of 84 hours with an additional cooling water system running through the oustise of the tank to prolongue the fermentation hours. Followed by a 4 step intermittent drying process, which consisted on having the coffee to rest during 4 different moisture levels in a special room with special conditions, and finished with a 45 day stabilization process in grain pro bags before milling

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Collab Vergel

El Vergel

At farm El Diluvio, located in the slopes going to the Nevado del Ruiz, in the town Herveo, where the mountains are almost touching the clouds (Sometimes it does), is one of the most intriguing and exciting coffee farmers we`ve ever meet, with over 9 different varieties in microlots ranging from 1.000 plants up to 3.000 the most, Don Ronald, the person in charge of El Diluvio, has been in coffee for his entire life, and as he says, he has been always intrigue in the why behind the flavor differences of each coffee, and that is how he began to involve different varieties to his farm, just to found different flavors through his washed process! This year (2021) we meet Ronald, and had such a great connection, that we decided to make a process at teh facilities of El Vergel estate and make the first ever naturals with his coffees, and what a blast, not only we obtain some amazing and unique coffees, but also we had more than one enter into our competition series, which is the reflect of a hard and long work in the farm El Diluvio next to a grat processing at El Vergel Estate!