SIDRA GENIUS

Apple, banana, strawberry, citric, and floral notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Borbon Sidra

Altitude

1600-1800 MT

Mosto anaerobic

This borbon coffee is fermented anaerobically with the addition of mosto (the lixiviates of another fermentation of coffee) of Guava Coffee, which adds a total new mass of microorganisms to the fermentation. It has 96 hours of fermentation in plastic tanks, followed by a 2-step drying process, starting mechanically in a silo to avoid over-fermentation, followed by solar drying for around 18 days, and finished with stabilization of 30 days in hermetic 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

Wilder Lasso

El rubi

Wilder Lazo is a new coffee lover! He came to be a coffee producer not long ago in 2017 when he came to help his father at his Farm Tocora in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.