La Pradera - Sidra

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
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Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Sangria, Date, WineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. Origin: Colombia - Huila Farm/Co-op: La Pradera Process: 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. Elevation: 1900m Varietal: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Sidra Sourced By: Coffee Quest This is an exclusive relationship for the sixth year now. We met Enrique during our first trip to Colombia in 2019 and were immediately taken by his meticulous processing but came to find he is also growing some really exciting varietals to go with that meticulous processing. Fast forward two years and he is producing some of the most stunning coffees in Colombia with so many more treats still to come.  In the future we expect to purchase most of Enrique's coffees as more of his trees begin to mature and his crop size expands. Some of those future varietals we are looking forward to include GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Chiroso and Bourbon Sidra.