Passionfruit, Donut Peach, White Florals
Origin: Hulia, Colombia
Variety: Sidra Bourbon
Process: Yeast Anaerobic Washed
Producer: Finca Qurbradita, Edison Argote & Luz Angela
Altitude: 1600-1850 masl
200g
About the producer
Edison Argote and Luz Angela transformed their 18-hectare farm into a living coffee laboratory. While 10 hectares grow traditional varieties like Caturra, the rest are dedicated to rare gems: Sudan Rume, Wush Wush, and this Sidra Bourbon. Their mission is to replace conventional crops with exotic varietals, proving Colombia’s potential beyond Castillo and Caturra.
Farm and innovators:
- Soil Scientists: Use shade trees, organic matter, and pH-balancing lime to nurture soil health.
- Process Pioneers: Developed the “thermal shock” method to manipulate mucilage removal.
- Community Advocates: Share techniques with local farmers to elevate Huila’s specialty reputation.
About the processing
- Harvest: Only cherries with 80%+ ripeness selected; defects discarded.
- Pre-Fermentation: Cherries ferment anaerobically in food-grade containers for 16 hours.
- Thermal Shock: Pulped beans washed at 45°C for 24 hours, stripping 80% of mucilage.
- Anaerobic Fermentation: Beans ferment oxygen-free for 36 hours at <25°C to build complexity.
- Drying: Precision-dried for 76 hours at 40°C in controlled conditions.
The Sidra varietal, a mystery hybrid linked to Ethiopian heirlooms, thrives here. Its thick trunks and dense cherry clusters handle aggressive processing, yielding a cup that’s both wild and structured.
