Colombia - Satus Cider

Asosatus is an associative group currently made up of 60 coffee-growing families passionate about differentiated coffees and everything related to innovation, trends and applied technology.

They are lovers of purist and careful processes, adapted to each varietal, and they stand out for the personal seal on the quality of their batches and the complexity of the coffees produced. They are in a relentless search for quality and excellence, which is evident in their coffees.

The generational change in Colombian coffee growing is in the hands of families like those that make up Asosatus, who are firmly committed to a new concept of coffee.

VARIETAL AND PROCESS

The varietal of this coffee is Bourbon Sidra , also known by the name Sydra, which was originally discovered in Ecuador. It is gaining a very good reputation in the world of specialty coffee, and all thanks to its particular sweetness and complexity.

Sidra's genetics are 100% landrace , that is, a wild variety specific to Ethiopia. There are several theories about its name, and one of the most widespread is that it comes from the classic apple drink, since the first tasters mistakenly identified it with that flavor.

At the moment, Bourbon Cider is grown in small quantities, but its recent great success has made it known and the demand it is receiving in different markets augurs well for its future.

It is grown in the Huila region between 1800 and 1900 meters above sea level, and has a quite complex cup profile, with floral and fruity notes.

This coffee has a natural process. After the ripe cherries are picked, they begin a flotation process to remove the less dense cherries and all impurities. The fruits then go through a 24-hour oxidation process.

Fermentation takes place for 90 hours in tanks sealed with water, to which mucilage is added as “food” for the microorganisms, which accelerates the process.