Colombia Blood Orange Quebraditas Cider

Flavor notes: blood orange, wine, pineapple, cherries

Coffee from Edinson Argote from Quebraditas farm, Natural Double Fermented processing, Sidra variety.

This lot from Huila (Oporapa, Alto Caparrosa), from the Quebraditas Coffee Farm, is based on an exceptionally precise natural processing method that goes far beyond the classic "natural". It combines double fermentation, rehydration using mosto (juice from an earlier fermentation) and thermal shock, as well as the use of selected yeast strains. The result is an exceptionally expressive aroma, high sweetness, and a modern, multi-layered profile in the cup.

Harvesting is carried out with a strong emphasis on quality — at least 80% of cherries must be fully ripe. Then, flotation is performed to remove underripe, overripe, and dried-out fruits. The next stage is the first fermentation (72 hours) and drying for about 12 days, until the coffee reaches about 20% moisture content.

Next, the coffee is rehydrated with mosto at 60°C (thermal shock) and subjected to another 4 days of fermentation using selected yeasts. After the second fermentation, the coffee is dried for 76 hours at an average temperature of about 40°C, and finally stabilized in GrainPro bags.