There is so much to this coffee, a combination of art and science that brings out an abundance of aroma and flavour.

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.