Drip coffee Granja Paraiso92 SIDRA

Sidra is a cross mutation between Red Bourbon and Typica, originally from Ecuador. Because of its complex flavor - sweet, with distinct acidity and a velvety body - the coffee is compared to Geisha, a superstar among rare Arabica varieties.

One of the people who grow Sidra is Wilton Benitez, a professional roaster and producer with over 15 years of experience in coffee research. Wilton grows Sidra on his family farm, Granja Paraiso 92, in the Cauca region of Colombia. Here, he has innovative cultivation systems, his own microbiology laboratory, quality laboratory, and processing plant. The farm is located closer to the equator, so the coffee here rests in the sun more than in other regions and has a stable climate throughout the year. It is also not bothered by winds because it is protected from them by high, massive mountains. Due to the high altitude (1700-1900 m), coffee cherries ripen slowly, so they have more time to form the sugars used for fermentation. The coffee also has a light caramel flavor due to the sulfur from the volcanic soil.

All the coffee is harvested by hand, carefully inspected, and processed, after which it undergoes double fermentation with the addition of specific microorganisms. After fermentation, the coffee is subjected to thermal shock - doused with hot and cold water - to improve and boost the coffee's characteristics.