COSMIC SIDRA

Blueberry, Strawberry, Raspberry, Pineapple, Bakers chocolate

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Cundinamarca

Variety

Borbon Sidra

Altitude

1.800 MT

Natural Anaerobic

This coffee has a Natural anaerobic fermentation in plastic tanks in small batches of no more than 60kg in cherry, where Orlando was able to control the temperature of the fermentation through all the process. It consisted of 120 hours of fermentation, which the first 60 where with out existence of water and last 60 with water, followed by a slow drying proces of really small layers in raised beds for a total of 28 days, and followed an stablization of 30 days 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

Orlando Ospina

Finca Las Amarías

Orlando and his wife, are an exceptional example that dedication and consistency are the greatest factor to produce amazing things in life! They have been since we know in specialty coffees, and they have taken their processes empirically to another level, and as they said, is not about the equipment or technology but is about the details during the process! In their farm "Las Marias" in Cundinamarca, they have been able to stablish microlots of around 3.00 plants in which they have managed to produce outstanding profiles, and this Cosmic Sidra is one of them!