Mango | Raspberry | Chocolate

Colombia Bourbon Sidra

Rated 5.0 out of 5 stars
2 Reviews

Fruity Colombian rated 91/100 🥇 used by Champion Barista.

Fruity cup with notes of mango, chocolate, and raspberry delights. A superb Colombian natural procssed coffee, pushing the boundaries of flavour.

Rated 91.25 cupping score, and used by the 2022 winner of the World Barista Championship 🥇

Balance: 8.5/10 | Fragrance/Aroma: 8.75/10 | Flavour: 9/10 | Aftertaste: 8.75/10 | Acidity: 9/10

El Diviso Farm was founded in 1997 by Jose Uribe Lasso in the Normandia district; about a 30-minute drive NW of Huila’s Brucellas, Pitalito region of Colombia. Spanning about 14 hectares, at 1770 masl, the farm harvests just once a year – from October through to December. By 2022, Jose had encouraged his three sons (Jonathan, 29, Adrian, 25 & Nestor 23) to become involved in farm management & production. The three sons are very enthusiastic & actively working to introduce the latest manufacturing methods. In particular, the family is experimenting with long fermentation times, oxidation, anaerobic fermentation & re-application of mucilage juices to the cherry during processing.
The Bourbon Sidra is a hybrid varietal made from handpicked red bourbon and typica varietals and involves four phases of fermentation.  In the first phase, only ripe cherries are put into an anaerobic tank for 50hrs at 16 Celsius degree. Lactic acids are created in this phase. Then, a lid for the tank is opened for the oxidisation phase for 20hrs around 42 degrees. More acetic acids are created in this phase to give fruity notes. After that, they are moved to the 50kg sealed bag for another 30hrs anaerobic fermentation.
Finally, the cherries are moved again for the oxidization into the first tank with the mucilage juice used at the first 2 fermentation stages for 18 hours with a maximum 45 degree. By the time the coffee is ready, its moisture level will have been reduced to 10-12%. It is a mostly hands-on method & uses very little (if any) machinery at any point.
The Bourbon Sidra is wildly fruity with mango, and rasperberry cherry acidity dominating the cup. Its rich silky smooth texture carries notes of milk chocolate, brown sugar & candied orange to the finish.
  • Producer: El Diviso Farm
  • Region: Huila
  • Process Method: Natural Process (anaerobic)
  • Espresso dose: 23 grams
  • Extraction: 44 grams
  • Time: 30 Seconds
  • Temp: 93 degrees
  • Filter Coffee-to-water ratio: 1:16 or 1:17
Rated 5.0 out of 5 stars
Based on 2 reviews
Total 5 star reviews: 2 Total 4 star reviews: 0 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
QualityRated 5.0 on a scale of 1 to 5
TasteRated 5.0 on a scale of 1 to 5
FreshnessRated 5.0 on a scale of 1 to 5
DeliveryRated 5.0 on a scale of 1 to 5
2 reviews
  • A
    Verified Reviewer
    I recommend this product
    How do you brew? Cold drip & Filter
    Milk Without milk
    Product standouts Great taste, Fresh
    Taste Aromatic, Fruity
    Rated 5 out of 5 stars
    1 month ago

    Thank you Japser for such an incredible coffee. I adore your special coffees that you release every few weeks. They never disappoint. This one was expensive, but 100% worth the price. YUM!! Can you keep this around for a while?

  • AS
    Albina S.
    Verified Buyer
    I recommend this product
    How do you brew? Cold drip & Filter
    Milk With milk
    Product standouts Great taste, Fast delivery, Fresh
    Taste Aromatic, Rich, Fruity, Silky
    Rated 5 out of 5 stars
    2 months ago
    Colombia Bourbon Sidra

    The flavor of Colombia Bourbon Sidra

    is exceptional

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