Lot 18: Sidra Anaconda, Hybrid Washed

Why this name?:

The first Sidra seed planted in Potosi farm was brought from Ecuador from the province of Pichinca when Rigoberto and the quality director of Café Granja travelled on 2016 to Canton Quito, Parroquia Nanegal. Once the seeds arrived to Potosi the nursery was created on October of 2016 and was taken to field on April of 2017. At Potosi farm We have approximately 3800 trees on 1.5 hectares. The main harvest occurs between the end of April and the beginning of June.

The anaconda is an endemic species of the Amazon basin, and is widely distributed in the Amazon of Colombia. It is considered the longest snake in the world.

Coffee and cupping details

Description:

Fermentation: Preview fermentation in whole cherries for 20 hours in an open tank. Cherries are pulped and taken to a barrel where they go through a second fermentation in anaerobic form for 96 hours.

Drying Method: Since the lot has been long hours fermenting with its own mucilage we try to accelerate the drying process in a mechanical dryer where the parchment last 4 days until it reaches a moisture of 10.5 - 11.5%

Bags: 1
Weight: 106 lbs
Score: 89.25
Cupping notes: Fragrance and aroma: Red fruits, white chocolate, orange blossom, and melon. Taste and aftertaste: Orange blossom, vanilla, malic, residual honey and melon, silky and juicy body, citric acidity.
Varietal: SIDRA

Farm details

Description:

Farm Name: Potosi

District: Colombia, Valle de Cauca, Caicedonia

Crop Size: 1.52 Hectares

Farm Elevation: 1400-1860MSNM
Average Rainfall: 1340MM/annual, Humidity: 73%, Temperature: 17°C - 22°C

Other info

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