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EDINSON ARGOTE - Thermal Shock Yeast Inoculated Washed Sidra - Colombia

EDINSON ARGOTE - Thermal Shock Yeast Inoculated Washed Sidra - Colombia

£19.00 GBP
£19.00 GBP
Sale Sold out
Taxes included.
Size

ROAST DATE 05/12

"The varietal and the advanced processing leads way to a complex and exciting cup profile. The coffee seeds are fermented with macerated coffee cherry pulp inoculated with two strains of Saccaromyces yeasts before being washed with 5 degree water to seal the flavours and aromas. This coffee is perfumed and complex, bursting with fruits and florals."

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We taste

Pink Lemonade Rose Lychee Honeysuckle Pineapple Candy

Roast approach

Roasted light for filter

Technical data

Finca Quebraditas
Huila, Colombia

1600-1850 Masl
24' Harvest

Transparency

We paid £24.50 /kg green coffee

Finca Quebraditas

Edinson and his family run the farm "quebradits" where he cultivates exotic varietals such as Sidra, Gesha, Ombligon and many others. The family are committed to quality and innovation and this coffee is a testament to all that hard work.

Sidra

It is believed that Sidra originates from Ecuador where it was introduced. Research however, indicates that the varietal share similar genetics to Ethiopian heirlooms. Sidra is known for its floral, fruity and sweet characteristics which is abundant in this coffee!

The Process

This is where the interesting stuff happens. We normally go for clean and vibrant coffees and as soon as we cupped this coffee we were blown away! We think the advanced processing and the inherent characteristics go hand in hand, not overpowering, but enhancing and redefining what coffee can taste like.

Only the ripest cherries are harvested and floated to remove any unwanted over ripe or green cherries. After 16 hour of oxidation the coffees are pulped dry. After pulping, the cherries are oxidised once more for 24 hours and washed with 45 degree water.

The seeds are then macerated in a "starter culture" made out of macerated cherry pulp inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast.

After fermentation, the coffee is washed with 5 degree water to seal the flavours and aromas and carefully dried at 40 degree temperatures to reach is desired moisture content.