Colombia - Satus Cider

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€25,50
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€25,50
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TECHNICAL DETAILS

Origin : Colombia - Huila (exactly here)

Process : Natural

Altitude : 1,900 meters above sea level

Varietal : Bourbon Cider

Producer : Satus associative group

Harvest : 2024

TASTING NOTES: Kaffir lime, hops, dates

WHY WE LIKE IT

The varietal cider takes center stage in this coffee with its particular sweetness and complexity.
This coffee is characterized by notes of Kaffir lime and hops. It has a very marked bright and citric acidity, with a background of brown sugar and dates. The finish is persistent, fresh and sweet with a creamy body.
It is perfect to drink alone and enjoy it in its full expression, but if you prefer to drink it with milk its sweetness and creaminess will be accentuated.

HISTORY

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.

RECIPE

For filter:

We use 18 grams of ground coffee and 300 grams of final water at 92 ºC, in a total time of 2'45" - 3'. We make five pours:

  1. Pouring 50g of water in 30"
  2. Pour 50 gr of water up to 1'15"
  3. Pour 50 gr of water up to 1'45"
  4. Pouring 80 gr of water up to 2'15"
  5. Pouring 70 gr of water up to 2'25"
EXPERIMENTATION VARIABLES
Rest : 2 weeks (15-20 days)
Method: Orea
Mill : EK43
Water : Pentair Everpure 70ppm
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