Offshoot

Our Recommendation (click image to buy):

Las Flores – Sidra *Rare* (filter roast)

Taste: Cranberry, Grape, Orange Blossom
Country: Colombia
Region: Acevedo, Huila
Process: Anaerobic Thermal Shock
Variety: Sidra
Elevation: 1700-1780 MASL

In the heart of Acevedo, Finca Las Flores thrives under distinct humidity levels, temperature variations, and an annual rainfall of 1113mm, all contributing to optimal conditions for coffee cultivation. 
The farm cultivates varieties including Java, Pacamara, Tabi, Pink Bourbon, Chiroso, Sidra, and Catimor.

Sidra is renowned for its high yields, with the plant itself distinguished by its thick trunks. Dark green leaves adorn its branches, while its cherries grow densely packed, larger, and rounder compared to other varieties. 
After harvesting the ripest cherries, a manual selection process is undertaken to eliminate impurities, followed by an 18-hour fermentation in permeable polypropylene fibre bags. 
The coffee then undergoes another 36-hour anaerobic fermentation without water in 200-litre plastic barrels, followed by flotation to discard impurities and subsequent pulping.

Deviating from conventional norms, another 48-hour anaerobic fermentation ensues, concluding with a warm thermal shock wash of 35°C. 
The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days. 
Finally, it undergoes rigorous quality control, including analysis by the quality team, stabilisation in the warehouse, hulling, and sorting.