COLOMBIA SIDRA HONEY LA CRUZ Experience:JUST A BAG Colombia is a standout example

Colombia is a standout example of experimental processing done right

65 TDS  Caffeine 285mg per a can -

with Brix maintained above 9 and pH above 4 to reach the optimal point identified to highlight the coffee’s desired notes

the coffee is slowly dried on mesh beds for 22 days with airflow

this natural process coffee by Leopoldo Andrade features vibrant notes of cherry acidity

COLOMBIA SIDRA HONEY LA CRUZ Experience:JUST A BAG Colombia is a standout exampleThis Honey Bourbon Sidra from Libardo Lopez at La Cruz in Buesaco, Nario highlights a careful honey process shaped by two stage fermentations that can exceed 48 hours to build sweetness and depth. After selective picking and sorting, the coffee is dried slowly for 18 days with mucilage intact, reflecting Libardos long standing dedication to sustainable farming and the unique expression of Bourbon Sidra grown at 2,000 masl. Won at Narino Auction