Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
PRODUCERS: Luz Derly Guarnizo
LOCATION: Tarqui, Huila
VARIETY: Sidra
PROCESS: This washed micro lot was treated to a double-fermentation post-collection process. After the harvest came in from the field, it was fermented in bags for 30 days, de-pulped, and then additionally fermented in bags for another 30 days. The coffee was dried on raised beds inside a parabolic-style greenhouse for 15 to 20 days.
LIME, CARAMEL, COTTON CANDY / HARD CANDY
Luz Derly Guarnizo is a member of an extensive coffee-growing family from the municipality of Tarquí, located in the south-central region of Huila. Her three uncles, several cousins, and other extended family members are also coffee growers.
Luz Derly grows the Sidra variety at one of her family’s farms Finca El Pringanos, which sits at 1,700 m.a.s.l and spans a surface area of two hectares, one of which is dedicated to the cultivation of her 700 Sidra trees. During the fly crop (Oct-Nov) and the main harvest, Luz Derly hires 3 itinerant pickers to help her carefully hand-select her coffee cherries.
About the Sidra variety:
Sidra is a new hybrid coffee variety, made from Bourbon and Typica, and it melds the characteristics of these two varieties. Dense sugars and weight of a Red Bourbon and the acidity of Typica yields itself to sweet, floral qualities and crisp, juicy, fresh malic acidity.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.
PRODUCERS: Luz Derly Guarnizo
LOCATION: Tarqui, Huila
VARIETY: Sidra
PROCESS: This washed micro lot was treated to a double-fermentation post-collection process. After the harvest came in from the field, it was fermented in bags for 30 days, de-pulped, and then additionally fermented in bags for another 30 days. The coffee was dried on raised beds inside a parabolic-style greenhouse for 15 to 20 days.
LIME, CARAMEL, COTTON CANDY / HARD CANDY
Luz Derly Guarnizo is a member of an extensive coffee-growing family from the municipality of Tarquí, located in the south-central region of Huila. Her three uncles, several cousins, and other extended family members are also coffee growers.
Luz Derly grows the Sidra variety at one of her family’s farms Finca El Pringanos, which sits at 1,700 m.a.s.l and spans a surface area of two hectares, one of which is dedicated to the cultivation of her 700 Sidra trees. During the fly crop (Oct-Nov) and the main harvest, Luz Derly hires 3 itinerant pickers to help her carefully hand-select her coffee cherries.
About the Sidra variety:
Sidra is a new hybrid coffee variety, made from Bourbon and Typica, and it melds the characteristics of these two varieties. Dense sugars and weight of a Red Bourbon and the acidity of Typica yields itself to sweet, floral qualities and crisp, juicy, fresh malic acidity.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.