Nectarine, currants, cocoa nibs, dehydrated blueberries, white flowers.
Why we like it
We love this coffee for its high and juicy sweetness, reminiscent of a ripe nectarine, combined with a vibrant and clean acidity which makes it very expressive. Notes of currant and white flower add freshness, while the espresso highlights a delicious background of cocoa nibs.
The varietal Bourbon Sidra, very aromatic, results in a complex, sweet and round cup, ideal for those seeking intensity without losing elegance.
History
This microlot comes from the San Rafael Estate, located in Palestina, Huila, at 1,710 meters above sea level. This is a third-generation farm with more than 50 years of coffee history. However, the big change came about 10 years ago, when the Rodríguez family decided to break away from the traditional varieties of the area and begin cultivating special varieties, with the ambition of participating in the Cup of Excellence.
For 7 years, they have been active participants in the contest, and inIn 2021 they achieved second placewith one of their coffees, a recognition that speaks to their commitment to quality. Today, the work ofLinarco Rodríguezrepresents a new generation of producers who combine inherited knowledge with innovation and a clear commitment to excellence.
This natural Bourbon Cider is a testament to that: a combination of terroir, technique, and vision that results in a memorable cup.
Varietal
Bourbon Sidra is a rare hybrid varietal that has gained notoriety for its complex and aromatic sensory profile. Although its origin is not fully documented, it is believed to be the result of a natural hybridization between Red Bourbon and Typica, or between Bourbon and Ethiopian Heirloom, depending on the specific genetic line. This cross has resulted in a plant that is attractive not only for its structure and vigor, but above all for its cup potential.
In sensory terms, Sidra usually stands out for its floral elegance, bright acidity and a delicate sweetness, which has made it a favorite in competitions like the Cup of Excellence and among specialty roasters. When grown at high altitudes and accompanied by careful processes like natural or long wash, it offers cups with notes of tropical fruits, sweet citrus, flowers, and a very defined texture.
Although it's a more demanding varietal in terms of agricultural management and susceptible to certain diseases, its cup yield more than compensates for these challenges. Therefore, its cultivation remains a priority for producers committed to quality, such as Linarco Rodríguez in Palestine, Huila, who seek to differentiate themselves through unique, expressive and memorable coffees.
