SIDRA WILDER LAZO Variety: SidraRegion: San Adolfo, Huila, ColombiaFarm: La DinastíaAltitude: 1.480-1.550 masl. Processing: anaerobic washed Harvesting ripe cherries after 28 days of ripening. Floating and re-selecting only ripe cherries, then fermenting in bags for 60 hours. Pulping and fermentation for an additional 100 hours in vats with water and 700 grams of star anise per 200kg of coffee (anaerobic dry fermentation). Washing after 160 hours of fermentation with a small amount of water to retain some mucilage. Sun-drying for 15 consecutive days, covering at night to prevent moisture from entering, as the relative humidity at night exceeds 95%. Cupping and storage for 30 days for stabilization, then packaging in Grainpro bags. We taste: stonefruit, jasmine, lemon, star anise, honey propolis
