Sidra
This coffee is grown by Edwin Norena in Quindio, Colombia - an agronomist, Q-Grader, and overall coffee innovator. This coffee is soaked for 5 hours before undergoing a 96 hour carbonic maceration stage. The cherries are then depulped and fermented in an anaerobic environment for 48 hours. Finally, the remaining seeds are then sun dried and rested, resulting in a coffee with notes of rosemary, lavender tea, and blueberry; an incredibly complex, floral, and well balanced cup of coffee. Imported by our friends at Yellow Rooster, we're incredibly proud to share this world-class coffee.
This coffee is grown by Edwin Norena in Quindio, Colombia - an agronomist, Q-Grader, and overall coffee innovator. This coffee is soaked for 5 hours before undergoing a 96 hour carbonic maceration stage. The cherries are then depulped and fermented in an anaerobic environment for 48 hours. Finally, the remaining seeds are then sun dried and rested, resulting in a coffee with notes of rosemary, lavender tea, and blueberry; an incredibly complex, floral, and well balanced cup of coffee. Imported by our friends at Yellow Rooster, we're incredibly proud to share this world-class coffee.
This coffee is grown by Edwin Norena in Quindio, Colombia - an agronomist, Q-Grader, and overall coffee innovator. This coffee is soaked for 5 hours before undergoing a 96 hour carbonic maceration stage. The cherries are then depulped and fermented in an anaerobic environment for 48 hours. Finally, the remaining seeds are then sun dried and rested, resulting in a coffee with notes of rosemary, lavender tea, and blueberry; an incredibly complex, floral, and well balanced cup of coffee. Imported by our friends at Yellow Rooster, we're incredibly proud to share this world-class coffee.