Specialty Coffee Colombia Competition Sidra Bourbon Duo Cherry Velvet

Imagine a liquid velvet of wild strawberries and rose water. Born from an innovative process in Colombia, this competition lot is a sensory experience at the pinnacle of quality. A rare luxury, for an unforgettable moment. Not just a coffee, but a limited edition work of art. DUO CHERRY VELVET is a competition lot that envelops the palate with incredible floral and fruity softness. Elegance in its purest form.

What is COFFEE HEROES SERIES?

The rarest and most precious coffees, of which only a few kilograms can be found worldwide, like this Colombian Specialty Competition Coffee, produced by Adrian Lasso at the famous Finca El Diviso. Adrian is a true innovator, with his coffee processing methods based on scientific analysis of the process, he has created a coffee that resembles a floral bouquet. His coffees are often used in world barista competitions and almost always place in the top 3 worldwide.

THE "COFFEE HEROES" SERIES AIMS TO HIGHLIGHT THE STRONG COMMITMENT OF THE MOST VIRTUOUS AND VISIONARY COFFEE GROWERS IN PRODUCING THE BEST SPECIALTY COFFEE QUALITIES THAT CAN BE FOUND IN THE WORLD. THEY ARE TRUE GEMS, RARE AND PRECIOUS.

*Given the preciousness of this coffee, we roast it with a single profile recommended for filter coffees (in Espresso it may result in a pronounced acidity), furthermore the coffee is sold ONLY in beans.

NOTE: WE ONLY HAVE ENOUGH OF THIS COFFEE FOR 50 PACKETS IN TOTAL.

FARMGATE PRICE

FARMGATE PRICE* 120 USD

The Farmgate price is ultimately the real price paid to the farmer who produced the coffee (or cascara) at origin. It is the most transparent price you can find.

To the Farmgate price, the following costs are then added before reaching the roastery:

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Transport costs within Europe

SENSORY DESCRIPTION

GCB Score: 90+ points out of 100

Sensory profile: An explosion of flowers

Taste & Body: Moderate acidity, medium-low body, velvety

Aromatic Notes: Orange blossoms, wild strawberries, rose water

TECHNICAL DESCRIPTION

Package weight 100g Origin Colombia Area Huila-Pitalito Cooperative/Farm EL DIVISO Microlot Adrian Lasso

Altitude 1800m Variety Sidra Process Duo cherry velvet  

COMPLETE DESCRIPTION

Specialty Coffee Colombia Competition Sidra Bourbon Duo Cherry Velvet:

Variety:

Bourbon Sidra is a unique and relatively rare coffee variety.

It is the result of a controlled cross between Bourbon and SL28, known as Sidra.

Bourbon Sidra coffee is appreciated for its complex and distinctive aromatic profile.

It is often described as rich in notes of tropical fruit, lavender, rose, jasmine, and with a lively acidity.

It is elegant and silky, thanks to the combination of Bourbon’s sweetness and Sidra’s distinctive characteristics.

Processing:

The cherries, harvested at the optimal ripeness point, come from the healthiest trees with the best canopy.

Harvesting takes place on rain-free days to ensure high sugar content and minimal water presence.

The cherries are disinfected with alcohol, floaters removed, and only the best are selected.

A 60-hour fermentation follows, then the cherries are immersed at temperatures between 30-32 °C for 36 hours, adding microorganisms reproduced from the same variety.

The anaerobic fermentation in immersion enhances the unique process used to create the aromatic profile, arousing the curiosity of enthusiasts who appreciate the art and science of coffee production.

The sensory experience is multilayered, with a distinctive velvety sensation.

The water is removed and the cherries are oxidized for another 24 hours.

This is followed by a rapid heating with hot water (50 °C) for 5 minutes, to modify fermentation and reduce microbial load.

Cooling (quenching) is a specific method to quickly lower the temperature of the cherries: a critical step in various coffee processing methods.

The coffee is dried in a hermetically sealed stainless steel dehumidifier until reaching 18% humidity.

Then follows the Duo Cherry pulping, before the final drying to 11%.

The system is described as Pristine Precision Drying, for its ability to keep the coffee quality intact during the drying phase.

The semi-dried cherries at 18% humidity are mixed with freshly picked and washed cherries, and pulped together.

The Simultaneous Duo Cherry Pulping exploits the viscosity and moisture of the fresh cherries to pulp even the dehydrated ones.

Once pulped, the beans are left to ferment together for 40 hours in closed plastic bags.

Finally, they return to the Pristine Precision Drying system to bring humidity to 11% and water activity below 0.6%.