SIDRA OASIS

Coriander seed, mandarine, white tea and butter notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Matituy

Variety

Borbon Sidra

Altitude

1.936 mt

Red Honey

This Sidra Borbon, cultivated at 1936 meters above sea level, begins with a harvest by a group of collaborators of which 60% are highly trained women who collect grain by grain, a process that prevents damaging the plant and in turn collect only the grains that reach their exact point of maturation. It then undergoes a fermentation period of 48 to 52 hours and is dried in 70% shade and 30% in suspended African beds.

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

Doralba Pantoja de Sarasti

El Caracoli

This particular coffee is produced in the region of Matituy (La Florida), a municipality near the capital of Nariño located at 1,930 meters above sea level, this has allowed the producer to differentiate itself in the specialty coffee market by producing the well known "Café de Altura", exalting its unique properties of high acidity and sweetness.