Lot 19: Sidra Cocora, Natural Anaerobic

Why this name?:

The Cocora Valley is a natural landscape located in the central mountain range of the Colombian Andes. Cocora was the name of a Quimbaya princess, daughter of the chief Acaime, and whose meaning is "Water Star".

About this vareital:

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 2016 and was taken to field on April 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.

Coffee and cupping details

Description:

Fermentation: Fresh cherries are fermented for 20 hours in open tanks after being hand sorted selecting the best cherries in the ideal ripeness point. Once this first stage is finished the batch is moved to barrels in where the cherries go throUgh a second fermention for 90 hours in anaerobic form. For this specific lot we used the fermetation juices (mosto) of a different Sidra batch and add it to the barrel before sealing and extracting the air.

Drying Method: Dehydration in mechanical dryers for 12 hours at a temperature of 40°C then the cherries are moved to a terrace with african beds for 20 days. We monitored the temperature every 6 hours, if it exceeds the terrace is closed with a movable roof.

Bags: 8
Weight: 106 lbs
Score: 89.0
Cupping notes: Fragrance and aroma: Red apple, watermelon, cocoa, and panela. Taste and aftertaste: Cocoa, strawberry, vanilla, watermelon, panela, residual melon, citric malic acidity, and creamy body.
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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