Specialty Coffee Colombia Competition Sidra Bourbon Duo Cherry Velvet
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| Gusto & Corpo | Acidità moderata, corpo medio basso, vellutato |
| Note aromatiche | An explosion of flowers |
Descrizione Tecnica
Coffee Heroes Series
Sidra Bourbon Duo Cherry Velvet
Limited Edition — Only 50 Packages
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 wraps the palate with incredible floral and fruity softness. Elegance in its purest form.
What is the 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 global barista competitions and almost always place in the top 3 worldwide.
THE "COFFEE HEROES" SERIES HIGHLIGHTS 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.
*Due to the preciousness of this coffee, we roast it with a single profile recommended for filtered coffee (in Espresso it might result in a pronounced acidity), furthermore the coffee is sold ONLY in beans.
NOTE: WE ONLY HAVE THE QUANTITY FOR 50 PACKETS OF THIS COFFEE IN TOTAL.
Farmgate Price
120 USD/kg
The Farmgate price is ultimately the real price paid to the farmer who produced the coffee (or cascara) at origin. It is ultimately the most transparent price you can find.
To the Farmgate price, the following costs must be 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
Flavor Notes: Orange blossom, 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 |
Full Description
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 unique 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 the sweetness of Bourbon and the distinctive characteristics of Sidra.
Processing
The cherries, picked at the optimal ripeness, come from the healthiest trees with the best canopy.
Harvesting takes place on rain-free days to ensure a 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, then the cherries are immersed at temperatures between 30-32 °C for 36 hours, adding microorganisms reproduced from the same variety.
Anaerobic immersion fermentation 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.
Quenching is a specific method to rapidly 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 it reaches 18% moisture.
This is followed by 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% moisture are mixed with freshly picked and washed cherries and pulped together.
The Simultaneous Duo Cherry Pulping exploits the viscosity and moisture of fresh cherries to pulp even the dehydrated ones.
Once pulped, the beans are left to ferment together for 40 hours in sealed plastic bags.
Finally, they return to the Pristine Precision Drying system to bring the moisture to 11% and the water activity below 0.6%.
Nitrogen & vacuum sealing
Roast profile
- Light — great for V60/Aeropress, for those who want brighter acidity and lots of aromatics. Recommended for all pressure-free methods (filter, Aeropress and similar).
- Medium — great for espresso/Moka, for those who want a more intense flavour with a hint of bitterness. Recommended for espresso and Moka.
Grind
Shelf life
Espresso
- Fine grind
- Water at about 90–92°
- Single dose 8–9 g (double 15–17 g)
- Extraction around 25 seconds
Moka
- Filtered or bottled water (never tap)
- Medium-fine grind, don't tamp
- Medium heat; take it off the stove as soon as the flow turns pale
Filter V60 / Chemex
- Medium grind (medium-coarse for Chemex)
- About 15 g per 250 g of water, at 90–94°
- Bloom 30–40 s, total draw-down ~3 min
Aeropress
- Medium grind, water at 85–90°
- About 17 g per 200–220 g of water
- Bloom 30–40 s, total time 2–3 min
Other methods
