Colombia - Las Flores Sidra Natural
Détails du café
Our new "Special" release for World of Coffee is a must-try: this naturally processed Sidra undergoes a complex process including thermal shock, 80 hours of anaerobic fermentation, and yeast inoculation.
The result is an exceptional flavour profile of lychee, caramel, and melon.
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A natural Sidra bursting with character
In 1990, Edilberto Vergara and Nubia Ayure began transforming a small farm in Acevedo, Huila, into Finca Las Flores, and over the years—through generational dedication, a key Cup of Excellence win in 2006, and a shift from volume to quality—they built a family project that blends traditional coffee farming with continuous innovation, strategic collaboration, and a deep commitment to excellence from seed to cup.
Ripe cherries are oxidized for 48 hours in tanks with recirculated leachates, while Brix and pH are closely monitored. After flotation and a 50°C thermal shock, they undergo anaerobic fermentation in sealed barrels. Brewing yeast (S. cerevisiae T58) is added at in a 35°C solution and left to develop for 80 hours. Drying combines 12 hours of mechanical pre-drying with 15 days of solar drying.
