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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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