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COLOMBIA SIDRA MOSTO NATURAL ANAEROBIC

violets – berry – blood orange – jasmine

Out of stock

159,00 

Coffee presented by Aga Rojewska during World Cezve/Ibryk Championship 2023. Intensly aromatic, bright, floral and sweet cup. Super rich and complex.. coffee with many faces.

Category:

Additional information

Weight N/A
Dimensions N/A
Processing method

Mosto Natural Anaerobic

Brewing method

Pour over

Product description

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Colombia

Huila

Tocora Farm Wilder Lazo

Sidra

Mosto Natural Anaerobic

1600-1800 m. above sea level

2023

Pour over

The origin of this coffee

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Producer

Wilder Lazo is a real coffee aficionado. He started his journey back in 2017, helping his dad at their picturesque Tocora Farm in the San Adolfo mountains.
Driven by a passion for coffee and his family’s rich heritage, Wilder took a bit of a unique path. He focused on crafting premium coffee, but that’s not all. With his knowledge of genetics and continuous learning, he set up a nursery for new botanical varieties at Tocora. Now, he boasts several distinctive coffee varieties, all selectively bred from diverse sources.

Variety

Unfortunately, little information is available on Sidra. The variety is believed to originate from the Pichincha province in Ecuador.
Some claim that Sidra originated from a regional coffee farm owned by Nestlé, which created hybrids of Ethiopian varieties and Bourbons. It is reported that Don Olger Rogel was the first person to introduce Sidra, as well as Typica Mejorada, to the Ecuadorian coffee sector. Although the plant closed some time ago, it is believed that Sidra was one of the ‘undisclosed’ varieties developed by Nestlé. It was initially reported that Sidra was the result of a cross between Typica and Bourbon – two high quality varieties from which many of today’s coffee varieties are derived.

Processing

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Process

This process is taking natural anaerobic processing to a higher level. The fruit is placed in plastic tanks for a 72-hour fermentation.
During the fermentation, ‘mosto’, which is the juice created by fermenting another coffee (more specifically Java), is added. This creates a kind of ‘party of micro-organisms’ that is responsible for this unique flavour. The final phase is a two-stage drying process: first mechanically in a silo to avoid the pitfalls of over-fermentation. Then the fruits are sundried for about 18 days.

How does Aga brew this coffee?

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Brewing method for this coffe
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Ikona Metody parzenia Pour Over
Pour over

This is a method for those who like to celebrate the brewing process of coffee. You use a special kettle with a long spout and a paper filter. First, you pour a little water over the coffee so that it let off the gas – this is called blooming. Then, slowly pouring in the rest of the water, you let the coffee drip straight into the cup. It’s kind of a drip method for coffee. It gives you complete control over the flavour – from light and floral to strong and pronounced.

Recipe:

Brewing method:

Conical brewer like v60 or origami with conical filter.

Coffee dose:

18g

Grind setting:

Slightly coarser than brown sugar crystals (comandante 25 clicks).

Water:

300g

Water temperature:

91°C

Preparation:

  1.  Prepare: vessel to which you will be brewing coffee  (can be server, jug or a mug)  , scale, paper filter, chosen brewer
  2. Grind 19g of coffee.
  3. Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better 
  4. Add coffee and gently distribute it evenly..
  5. Divide your water into 5 pour, 60g each. Pour every potion every 40sec. Start timer when you make first pour:

    time on timer

    amount of water to pour

    total water poured at the end of pour

    0:00

    60

    60

    0:40

    60

    120

    1:20

    60

    180

    2:00

    60

    240

    2:40

    60

    300

  6. When the water goes through coffee bed, remove brewer and enjoy the coffee.

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Delivery and returns

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Delivery

All orders are shipped within two business days or less. All additional information regarding orders is sent by e-mail.

Delivery type

Poland

inPost Paczkomat

inPost Courier

Foreign

DHL Express or DHL

Price

.

17 pln

21 pln

.

Shipping costs are calculated individually depending on the weight and country of shipment.

Returns

You have 14 days from ordering to return undamaged goods. Return costs are borne by the buyer.

Return address

Sheep and Raven Shoowroom
ul. Siedmiogrodzka 3/u8
01-204 Warszawa, Poland

Additional information
  • I do not accept returns from companies.
  • I do not accept returns sent on delivery.
  • Do you get it for free? – if you return the goods, also send them back to us.

Please submit complaints to the following e-mail address: sklep@sheepandraven.pl
Please include in your message:

  • name, surname, address, e-mail address of the Buyer,
  • the date of conclusion of the Agreement constituting the basis for the complaint,
  • subject of the complaint, indicating the Buyer’s request,
  • any circumstances justifying the complaint.

Return and withdrawal forms can be found on the F.A.Q page.

Other coffees in this type

I created a free course about alternative brewing methods. With the help of it you will transform your precious beans into something delicious.