Sidra Honey

A competition coffee from celebrated growers Granja La Esperanza in Cauca, Colombia. These beans harvested from Sidra variety trees are honey processed. Honey processing can mean many different things depending on the farm. Typically it involves removing the skins from the coffee fruit and allowing the seeds to remain in contact with the fruit pulp for some amount of time as determined by the processor to achieve the flavors they are seeking. In this case, “the cherries were fermented for about 3 days in anaerobic tanks, after that the were depulped, and fermented for about 4 days with the mucilage…After the fermentation process, the coffee was dried with the mucilage for 13 days in mechanical dryers.”  In the cup you’’ll find flavors of tropical fruit, coca, and sugar cane with a bright acidity and a smooth medium body. 

8 ounces