COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG Tier 3 bundle includes twenty-four

Tier 3 bundle includes twenty-four 200-gram boxes across two coffees plus two 2-kilo bags

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

then first washed with cold water (10–15°C) before undergoing flotation and disinfection in 35°C water with citric acid

Developed by producers Samuel Ronzón and Gloria Hernández

this lot from Al-Khanshali Estate IV  reflects Yemen’s deep coffee heritage

COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG Tier 3 bundle includes twenty-fourThis naturally processed Sidra from La Molienda in Huila is the result of precise technique and deep generational knowledge. Producer Luis Orlando Snchez applies a 120 hour sealed bag fermentation before sun drying the coffee on a covered patio for 20 days. The result is a crisp and refined cup with layered notes of lime, black tea, currant, and caramel. With 12,000 Sidra trees and a growing legacy of quality, this lot represents a balance of