Description
Rodrigo’s passion for research made this possible. It started in 2016 when he was inspired by winemaking, where he saw that grapes fermented in cooler environments had more desirable floral and fruity notes. He started his experiments by freezing coffee grounds. The freezer completely stopped the fermentation and destroyed the embryo, so the coffee aged very quickly. However, Rodrigo did not give up, because he noticed that the desired fruity and floral notes could be detected in the profile, and he knew he was on the right track. Rodrigo continued to experiment with different temperatures and also extended the scope of his project to Brix (sugar content) and different coffee varieties until he found exactly the right combination.
The cherries are selectively hand-picked and processed on the farm. Workers are trained to pick cherries at 25 degrees Brix or above. Once the cherries are picked, they are floated and visually sorted to remove any under-ripe or damaged cherries. Only the best cherries are peeled and processed using this method. The coffee is placed in GrainPro bags. The sealed bags are placed in an industrial refrigerator for fermentation at 10 to 14 degrees Celsius for 76 hours. The low temperatures slow down the activity of the microbes and allow a slower fermentation. After fermentation, the parchment is washed in clean water and placed in direct sunlight on parabolic beds. The parchment is dried in direct sunlight for 1 to 2 days before being moved to raised beds in the shade. Rake the parchment frequently to ensure even drying. It takes approximately 20 to 25 days for the parchment to dry.
Sidra is a cross between Typica and Bourbon, discovered in Ecuador. The exact origin of the name Sidra is unclear, but many think it may be named after the drink, cider, because of its fruity and vinous profile. In appearance, Sidra is similar to Bourbon with well-defined, sloping branches, good tertiary branches and green buds. Sidra is a high yielder with good seed size and superior quality potential.
