Producer: Wilder Lasso
Farm: El Mirador, San Adolfo
Process: Washed Lactic
Soil: vulcanic ashy
Temperature: 18-23°C in average.
This coffee was grown by Wilder Lasso at the farm El Mirador.
This Sidra was exposed to a dry aerobic fermentation of 24 hours and then placed inside Grainpro bags for 90 hours at a temperature below 22°C.
In this environment, the bacteria feed on carbohydrates and sugars in the mucilage which leads to a higher concentration of lactic acid.
Finally, the coffee was pulped, gently washed, and placed on raised beds until ideal moisture content was achieved.
Sidra is a hybrid between Bourbon and Typica varieties.
Its sweet and bright profile is a characteristic of this unique variety, said to have originated in Ecuador.