Competition, Rare, Unique, A True Gem.
Call it what you want.
I knew this would be our anniversary coffee from the exact moment I saw a chance to try it. The cupping session only confirmed it. We have two versions of the same botanical variety – Sidra. For this natural process, things went down like this:
Harvesting: Making sure that at least 80% of the picked cherries are fully ripe.
Floating: Guarantees the removal of unripe, overripe, and dried cherries.
NATURAL – Double fermentation. The initial fermentation lasts 72 hours, followed by drying for approximately twelve days until the beans reach 20% moisture. The coffee is then rehydrated with “mosto” at 60°C (thermal shock) for 4 days with specific yeast, where the second fermentation happens.
Drying: After the second fermentation, the coffee is dried for 76 hours at an average temperature of 40°C. All without removing the pulp and skin, thus natural.
Stabilization: The coffee is stabilized in GrainPro-type bags.
In short: A lot of tweaking, tons of passion, and a brilliant, clean, fruity profile. Enjoy!
