Bourbon Sidra – Data Sheet
– Coffee name: Bourbon Sidra Cold Washed
– Grade: Product of Colombia
– Country: Colombia
– Region: Pitalito, Huila
– Farm: La Loma
– Altitude: 1.650 m.a.s.l
– Varieties: Bourbon Sidra
– Drying: Sun Drying
– Processing: Washed
– Fermentation: 80hrs Cold Anaerobic
– Notes: Peach, Mangosteen, Lemongrass and Orange
– SCA Score: >89
This special lot of Bourbon Sidra Cold Washed is harvested and produced at Finca La Loma.
Finca La Loma is located in Vereda Agua Negra in Pitalito, Huila, a 12-hectare farm, owned by Rodrigo Sanchez Valencia and his wife, Claudia Samboni, who have been cultivating coffee on La Loma since 2011. Varieties planted on the farm includes Caturra, Variedad Colombia, Pink Bourbon, Pacamara, Laurina, and Gesha. The mill located on the farm includes a de-pulper and tanks for dry fermentation.
In 2017, Rodrigo and his team at Aromas del Sur—the parent company for La Loma, El Progreso, and Monteblanco farms and the Aromas del Sur dry mill (El Puente)—built a cupping lab on La Loma to facilitate sample roasting, crop evaluation, and sourcing at the origin. La Loma sets out to carry out the entire experimental program of the other farms of Rodrigo, thus diversifying their coffees.
Bourbon Sidra Cold Washed Process
For this particular coffee, only the most mature cherries are collected, where the Brix degrees are above 26 and with a pH between 5.5 to 5.7, at the beginning of the process. The cherries then proceed to float and be pulped, after which it is deposited in GrainPro bags and undergoes a cold fermentation in a cellar for 80 hours with temperatures from 10 to 13 degrees, without freezing. Once the fermentation process is completed, the beans are washed, excess mucilage is removed and it is deposited to dry on African beds for 25 days, regulating the Brix degrees between 8 and 9 with a pH of 4.2 to 4.3 at the end of the process.