Description

Country: Colombia
Variety: Sidra
Process: Natural
Altitude: 1,400-2,000 masl
Notes: Guava, Strawberry, Floral
Usage Preference: Brewing Coffee, Cold Brew
Farm: Potosí

The Potosi farm spans 11 hectares in the Caicedonia municipality, situated at an altitude of 14,00-2,000 MASL. Skilled pickers meticulously select the Sidra cherries, which are then placed into partially sealed tanks that allow air to escape. The cherries undergo a 48-hour fermentation process in the tanks, intensifying the flavours in the cup. Temperature is monitored every 6 hours to ensure it remains below 30 degrees Celsius. After fermentation, the cherries are mechanically dried for 48 hours to remove moisture, followed by an additional 8 days of sun drying on patios.

Fermentation
Once the cherries are carefully selected when they are picked and then when they are about to start a process, they are set in a special tank closed but not sealed to let the air ow. Fermentation lasts 48 hours in whole cherries and thanks to a higher concentration of sugars it will allow the cup to have more intense notes. The temperature during fermentation is controlled every 6 hours so it won’t reach temperatures above 30ºC.

Drying
When the hours of fermentation have completed the cherries are set in a mechanical dryer for 48 hours to get the cherries dehydrated to then end the drying process in a solar drying patio for 8 days.