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Bourbon Sidra Las Flores - Colombia
€28.60
Bourbon Sidra Las Flores Colombia. Bourbon Sidra. Natural.
Every bean has a story
A beautiful Sidra from Finca Las Flores in Colombia.
This amazing Bourbon Sidra Las Flores from Colombia comes from a renowned producer, Johan Vergara. He runs a 180 acre farm, Finca Las Flores, with the help of his family. The area's microclimate (1800 MASL) in the Huila region has a high range of temperatures - cold at night and hot in the daytime. This stresses the plants which makes them stronger over time and creates increased mucilage which in turn leads to more glucose in the fruit. This is a major catalyst for the success of Johan's extended and experimental fermentation’s of recent years.
Johan's family started farming coffee in 1990, initially planting 18,000 trees - this has now grown to over 90,000! Since being featured in the 2006 Cup Of Excellence, Johan has transformed the quality of coffee from the Finca Las Flores farm by planting exotic varietals including Pink Bourbon, Tabi, Sidra and Wush Wush. These varietals are very difficult to produce consistently, as each require different conditions and care to flourish, and are generally are more susceptible to disease and produce much lower yields than average.
This development, compounded with investments in processing and exploration of controlled fermentations, have really made this lot particularly special.
Sidra, or Bourbon Sidra, is a hybrid coffee varietal by manually crossing Red Bourbon and Typica - two of the most emblematic varietals. It has been tipped to be ''the new Geisha'' due to its complexity. Sidra has exploded in popularity recently due to its exceptional cup quality and features in various coffee competitions.
It has qualities of both, the sweetness and body of Red Bourbon and the beautiful brightness, acidity and silky mouthfeel of Typica.
The Sidra varietal was developed in a large, Nestlé funded research farm in Pichincha, Ecuador in the 1930’s. It got its name from the tree it was propagated under. The World Coffee Research genetic testing categorizes it as an “Ethiopian Landrace” which gives a high potential for cultivation elsewhere.
Coffee cherries are fermented for 80 hours in closed plastic tanks or bags. Following fermentation, they are placed under the sun in 'marquesinas' (canopies) to dry naturally.
If you fancy similar coffees try out Aji Bourbon or Chiroso from our portfolio.
Every bean has a story
A beautiful Sidra from Finca Las Flores in Colombia.
About Johan Vergara
This amazing Bourbon Sidra Las Flores from Colombia comes from a renowned producer, Johan Vergara. He runs a 180 acre farm, Finca Las Flores, with the help of his family. The area's microclimate (1800 MASL) in the Huila region has a high range of temperatures - cold at night and hot in the daytime. This stresses the plants which makes them stronger over time and creates increased mucilage which in turn leads to more glucose in the fruit. This is a major catalyst for the success of Johan's extended and experimental fermentation’s of recent years.
Johan's family started farming coffee in 1990, initially planting 18,000 trees - this has now grown to over 90,000! Since being featured in the 2006 Cup Of Excellence, Johan has transformed the quality of coffee from the Finca Las Flores farm by planting exotic varietals including Pink Bourbon, Tabi, Sidra and Wush Wush. These varietals are very difficult to produce consistently, as each require different conditions and care to flourish, and are generally are more susceptible to disease and produce much lower yields than average.
This development, compounded with investments in processing and exploration of controlled fermentations, have really made this lot particularly special.
Variety
Sidra, or Bourbon Sidra, is a hybrid coffee varietal by manually crossing Red Bourbon and Typica - two of the most emblematic varietals. It has been tipped to be ''the new Geisha'' due to its complexity. Sidra has exploded in popularity recently due to its exceptional cup quality and features in various coffee competitions.
It has qualities of both, the sweetness and body of Red Bourbon and the beautiful brightness, acidity and silky mouthfeel of Typica.
The Sidra varietal was developed in a large, Nestlé funded research farm in Pichincha, Ecuador in the 1930’s. It got its name from the tree it was propagated under. The World Coffee Research genetic testing categorizes it as an “Ethiopian Landrace” which gives a high potential for cultivation elsewhere.
Processing
Coffee cherries are fermented for 80 hours in closed plastic tanks or bags. Following fermentation, they are placed under the sun in 'marquesinas' (canopies) to dry naturally.
If you fancy similar coffees try out Aji Bourbon or Chiroso from our portfolio.
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Tasting notes
A fruit forward coffee, it has intense rose hip and nectarine notes, with sweet plum, black raisin, star fruit and mandarin orange also found in the cup. A sparkling and bright coffee complemented by a creamy body and grapefruity acidity.
Recommended for espresso but can be great as a filter too!
Recipe for espresso
Grams In: 21g
Grams Out: 45g
Extraction Time: 20-23’’
Temperature: 91-93 Celsius
Aged Best Use: Between 12-20 days
Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00-2:30
Temperature: 91-93 Celsius
Aged Best Use: Between 3-15 days
A fruit forward coffee, it has intense rose hip and nectarine notes, with sweet plum, black raisin, star fruit and mandarin orange also found in the cup. A sparkling and bright coffee complemented by a creamy body and grapefruity acidity.
Recommended for espresso but can be great as a filter too!
Recipe for espresso
Grams In: 21g
Grams Out: 45g
Extraction Time: 20-23’’
Temperature: 91-93 Celsius
Aged Best Use: Between 12-20 days
Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00-2:30
Temperature: 91-93 Celsius
Aged Best Use: Between 3-15 days
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Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Hand Brew 250g
- Ground for Filter - Cafetiere 250g
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