Bourbon Sidra
Washed
Bourbon Sidra – Data Sheet
– Coffee name: Bourbon Sidra Washed
– Grade: Product of Colombia
GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Farm: El Diviso
– Altitude: 1.780 m.a.s.l
GROWING CHARACTERISTICS
– Varieties: Bourbon Sidra
– Drying: Canopies
– Processing: Washed
– Fermentation: Anaerobic
ORGANOLEPTIC CHARACTERISTICS
– Notes: Lemongrass, Star Fruit, Passion Fruit, Peach, Nectarine, Lychee, Mandarin, Delicate, Structured, Balance and Rounded
– SCA Score: 88
Bourbon Sidra Washed Process
Step 1:
- Floaters are removed from water tanks, manual selection of picked cherries, only ripe coffee cherries left, for a 12-hour oxidation at an average room temperature of 25°c
- Anaerobic fermentation in bags or containers, for 60 hours at an average temperature of 18 and 16°C
- Coffee cherries are then transferred to pulping tanks or hoppers, carrying out an 18-hour oxidation.
- Coffee cherry leachate -Mossto collection
Step 2: Pulping of coffee
Step 3: Coffee with mucilage goes for a 32-hour oxidation process, and leachate is added.
Step 4: Drying in canopies at a maximum temperature of 30°C for an average of 20 and 29 days, allowing up to 11% humidity.
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