Colombia - Quebraditas - Sidra Bourbon - Thermal shock
REGION: Huila, Colombia, E
PRODUCER: dinson Argote
VARIETAL: Sidra
PROCESS: Washed, Yeast Inoculation + Thermal Shock
FARM: Quebraditas Coffee farm
ELEVATION: 1850masl
PROCESSING:
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 16 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The
coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Maceration: We macerate Geisha, Sidra, Pink Bourbon pulp as a starter
culture to then be inoculated with Hybrid Saccharomyces cerevisiae x
Saccharomyces bayanus yeast.
7. Fermentation: For 36 hours at temperatures below 25°C with specific yeast.
8. Fermentation completion: After 36 hours, the coffee is washed at
temperatures of 5°C to seal the fermentation.
9. Drying: After the 36 hours of fermentation, the coffee goes into drying, which
is carried out for 76 hours at average temperatures of 40°C.
10. Stabilisation: This is done in grainpro-type bags.
REGION: Huila, Colombia, E
PRODUCER: dinson Argote
VARIETAL: Sidra
PROCESS: Washed, Yeast Inoculation + Thermal Shock
FARM: Quebraditas Coffee farm
ELEVATION: 1850masl
PROCESSING:
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 16 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The
coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Maceration: We macerate Geisha, Sidra, Pink Bourbon pulp as a starter
culture to then be inoculated with Hybrid Saccharomyces cerevisiae x
Saccharomyces bayanus yeast.
7. Fermentation: For 36 hours at temperatures below 25°C with specific yeast.
8. Fermentation completion: After 36 hours, the coffee is washed at
temperatures of 5°C to seal the fermentation.
9. Drying: After the 36 hours of fermentation, the coffee goes into drying, which
is carried out for 76 hours at average temperatures of 40°C.
10. Stabilisation: This is done in grainpro-type bags.
REGION: Huila, Colombia, E
PRODUCER: dinson Argote
VARIETAL: Sidra
PROCESS: Washed, Yeast Inoculation + Thermal Shock
FARM: Quebraditas Coffee farm
ELEVATION: 1850masl
PROCESSING:
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 16 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The
coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Maceration: We macerate Geisha, Sidra, Pink Bourbon pulp as a starter
culture to then be inoculated with Hybrid Saccharomyces cerevisiae x
Saccharomyces bayanus yeast.
7. Fermentation: For 36 hours at temperatures below 25°C with specific yeast.
8. Fermentation completion: After 36 hours, the coffee is washed at
temperatures of 5°C to seal the fermentation.
9. Drying: After the 36 hours of fermentation, the coffee goes into drying, which
is carried out for 76 hours at average temperatures of 40°C.
10. Stabilisation: This is done in grainpro-type bags.