Thermal Shock Washed, Sidra, Lightest Roaster Influence - Best for Filter. Turbo-espresso or pourover
Perhaps one of Edinson's most well known coffees and a stunning return - our final lot from this harvest. Perhaps one of the best coffees on the table at the recent Quebraditas cupping and definitely a team favourite!
Sidra - is a cultivar that was likely developed alongside Mejorado in a Nestle research plot in Ecuador, looking at improved yields/cup quality and resilience. Sidra has long been praised for its florality and sweetness, but can often also display quite herbal and savoury character in the cup. Edinson's high intervention processing has resulted in an insanely sweet, floral cup - really dominant lychee and rose.
We’re tasting:
Intensely floral aromatics - wild rose & cherry blossom. In the cup it's lychee juice, elderflower cordial and muscat grapes, with an intense sweetness. As it cools the lychee and grape become more prominent, with gooseberry fool as well as hints of that classic Sidra herbality (and some thermal shock esters). Intensely sweet
Traceability
Country of Origin: |
Colombia |
Region: |
Oporapa, Huila |
Producer: |
Edinson Argote |
Farm: |
Quebraditas |
Variety: |
Sidra |
Elevation: |
1600 - 1850 MASL |
Process: |
Thermal Shock Washed: Ripe cherries picked and floated, held in sealed drums for a 16 hr anoxic ferment. Cherries are dry pulped, returned to drums for 24 hr anoxic ferment, then washed with 45°C water (thermal shock). Inoculated with Gesha/Sidra/Rosado mossto starter culture inoculated with a hybrid yeast strain (S. cerevisiae x S. bayanus) for 36 hr ferment below 25°C, with a 5°C fermentation crash cold wash. Dried for 76 hrs at 40°C, then stabilized in GrainPro. |
Import Partner: |
MiCafe |
Harvest: |
Crop 25/26, Arrived UK: 03/07/25 |
