Colombia Quebraditas Sidra Thermal Shock

16.1 GBP

Quebraditas Bourbon Sidra from Colombia is distinguished by meticulous harvesting and advanced processing techniques. Over 90% of the cherries harvested are perfectly ripe, undergoing careful hand-sorting and flotation to maintain superior quality. Unique processing includes controlled oxidation and the addition of maceration starters derived from exotic coffee varieties, such as Geisha and Sidra. Fermented for 36 hours at carefully controlled temperatures using specialized yeasts, the coffee is subsequently washed using thermal shock method—alternating hot and cold rinses—to preserve aromatic compounds. This sophisticated yet common in Colombia method yields an elegant coffee marked by sweet floral notes reminiscent of Turkish delight, a crisp acidity, structured flavor, and a creamy, lasting finish. Please note that this coffee is fermented, so body would not be so light. However I think this is a great coffee that has it's bold, yet delicate character. Harvest: July-August 2024 Recipe Grind medium or medium-to-coarse (0.4.5 on ZP6) 12g for 210ml of water (1:17.5 ratio) • 00:00 - 01:00 Bloom 100g with fast flow (water added in 10 seconds) • 01:00 - 02:00 Add extra 110g of water in 10-15 seconds • Total dropdown is about 2 minutes For larger portions (20g coffee for 340g of water) aim for 3 minutes with 1 extra pour of 130g of water after first one is drowned. Learn about our micro-batch roasting process — why batch size matters for flavour.

Origin

Colombia

Process

other

Varietal

Sidra

Altitude

1850 m