GO BACK

Blueberry, Watermelon, Raspberry, Peach, Chocolate 70%

BLUE SIDRA

BLUE SIDRA.png
COMPETITION.png
ORIGIN:
TOLIMA
ALTITUDE:
1750 MT
PROCESS:
CARBONIC MACERATION
VARIETY:
BORBON SIDRA

SEE MORE

circulo competitito n.png
 

PROCESS

This Sidra nano lot, was processed at the wet milling facility 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 outside of the tank to prologue the fermentation hours. Followed by a 4 step intermittent drying process, which consisted of having the coffee 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.

THE PRODUCER:

OSCAEL VERGEL & FARM EL DILUVIO

FARM:
EL VERGEL
TRAIL:
FRESNO

LOOKING FOR MORE OPTIONS?