Sidra - Sebastian Ramirez

Origin

Tasting notes

Character

• Clean
  30

The best cherries are hand-selected to ensure a homogeneous and high quality fermentation process can be completed.The coffee cherries are pulped and placed in fermentation tanks with the mucilage for their fermentation period, with CO2 injections to control the fermentation environment for 24 hours. These are then washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and laid to dry inside 'heldas' (polytunnels with retractable roofs). The drying process is controlled so the coffee dries in a slow and consistent manner.The Sidra varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. is a cross of TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. and BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars.. This variety is genetically similar to Ethiopian HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. varieties and known for its wine like acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., complex sweetness and botanical floral characteristics.