Colombia

Sidra

The third year we have purchased this wild natural Sidra lot from Café Granja La Esperanza, with complex violet and vanilla aromatics

A returning favourite for us; this natural Sidra showcases the sweet and round character of the varietal, both aromatically and in the cup.
Launch, 200 boxes available
For subscribers: 15th of June, 14.00 (GMT +2)
For email list: 16th of June, 14.00 (GMT +2)
Public release: 17th of June, 14.00 (GMT +2)
Coffee expression
A sweet & wild coffee
Whole Bean Coffee
100g (3.53oz)

Regular price: $30.00
incl. vat/tax
Sale price: $30.00
incl. vat/tax
Regular price: ~~$30.00~~
Unit price: per

Varietal
Sidra

Producer
Café Granja La Esperanza

Process
Natural

Taste the varietal

Sidra

Café Granja’s careful fermentation works with the intensely round and sweet character of the Sidra varietal, emphasising the floral violet and vanilla aromas, and creating soft and ripe tropical fruit notes.

This natural Sidra was produced at Potosí, located near Caicedonia in the Cauca Valley.

Café Granja La Esperanza

Potosí Sidra

Another returning favourite for us, this is the third year we have purchased this natural Sidra lot, grown on Finca Potosí. Rigoberto Herrera was inspired to plant Sidra after a trip to Ecuador in 2016, where he visited the varietal’s origin, a large Ecuadorian research farm funded by Nestlé. Unlike many modern hybrids, it was created with the sole aim of creating a high quality cup profile, with the best aspects of both its parent varietals, the heavy sweet character of Bourbon, and the florals that Typica is so well known for. After the varietal’s explosion of popularity in Ecuador, Rigoberto sourced Sidra seeds and oversaw the planting of a nursery in October 2016. These plants were taken to the fields of Potosí in April 2017, and now number almost 4000, spread across a 1.5 hectare plot high on the Potosí ridge. This lot, like in previous years, was processed using a natural method with Granja’s trademark level of attention to detail.

Sidra

Hand-picked cherries

Carefully hand-picked cherries are first fermented in open tanks for 24 hours before fermenting again in closed tanks for a further 92. This allows time for complexity and wild flavour characteristics to build within the coffee before it is sent to mechanical driers to dry slowly over 12 days. This really plays well with the intensely round and sweet character of the Sidra varietal, emphasising the floral violet and vanilla aromas, and creating soft and ripe tropical fruit notes.

Produced using Café Granja’s generations of professionalism and expertise.

Café Granja La Esperanza

Varietal Series

This year, we are excited to present a varietal series from our partners at Café Granja La Esperanza. One of the most revered producers in Colombia, and on Barista competition stages the world over, we have been collaborating with Granja on super high-end lots since 2014. Over the past few years however, we have been visiting more often, and become more aware of the breadth of work this dedicated and passionate group of people. This series presents a fuller view of their work, from their elevation of ordinary varietals, all the way to incredibly rare varietals, hybridised by the Granja team on their farms. An extensive cupping, both in Colombia and at home in Copenhagen, has led us to this selection with the focus on varietal first, process second. Each lot has been selected with the aim of presenting the varietal characteristics in the most delicious and clear way, based on the discussions and experiences we have had on our trips to visit the Granja team. We are truly proud of our relationship with these trailblazers, and look forward to sharing their work with you over the coming weeks.

Technical Data

Producer
Café Granja La Esperanza
Region
Valle del Cauca
Altitude
1800 masl
Varietal
Sidra
Process
Natural
Harvest
November 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

Continue to explore:

Sidra

Sidra

Potosí Sidra

Hand-picked cherries

Varietal Series

Technical Data

Natural Process

Brew Guides

Guides

Equipment