Varietal: Bourbon Sidra
Process: Natural Anerobic
Score: 88
Altitude: 1850
Region: Huila - Pitalito
Roast: Filter

Notes: Pineapple, Raspberry, Passionfruit, Cocoa, Fruity.

The García family is known for its long-standing involvement in specialty coffee in Huila. They are second-generation producers who manage the Lord Voldemort and Lord Baltimore farms. On these farms, one can find exotic varieties such as Ethiopian, wush wush, gesha, and various mutations of bourbon. They have now embarked on a new cherry processing and benefit project. This new project is helping them expand their list of offerings and available volume. About the farm: Deiro purchases bourbon cider cherries from his neighbors, paying according to the degree of ripeness of the mass, ensuring meticulous harvesting. Upon arrival at the Lord Voldemort processing center, a sorting and cleaning process takes place. Then, an anaerobic fermentation process occurs in tanks for 48 hours, and the mass is drained, isolating the leachate from the mass. The next step is another anaerobic fermentation process for 72 hours, during which the leachate is continuously reintroduced to ensure homogeneous fermentation.

Preparation: Excelso 95% above mesh 14. Moisture content of 11.2% and water activity of 0.63.

By Brewing Dealer: @juan23xxiii
Filter Method: Flatbed
Coffee: 12.5 g
Grind: Comandante 15 clicks
Water: 200.0 g at 95 Celsius
TDS: 1.50
Flow: High Flow rate 3.8g. Low Flow Rate 2.7g.
Pour:
1.- 50g - 30 sec
2.- 150g - 1.15 min
3.- 200g - 2.14 min
Serve: Between 57ºc and 65ºC