While the Sidra varietal appears to have roots originating from Ecuador, many specialty producers in Colombia have taken great interest in this coffee, due to its tendency to exhibit sweet citrus character alongside complex spice undertones.
Las Margaritas is a 14.5-hectare coffee farm in Bruselas, Huila, that was established by the Vergara family, who planted 18,000 coffee trees in 1990 and later expanded to 90,000. The farm is called Las Margaritas due to the great amount of daisies growing in and around the farm. The Vergara family entered the specialty coffee scene after participating in the Cup of Excellence in 2006. Today, Las Margaritas is run by their owner Edilberto Vergara and his son Diego. Diego is slanted to inherit the farm and continue his farm legacy.
For this washed Sidra, coffee cherries first undergo an oxidation process over a period of 36 hours, before being washed with water at controlled temperatures of 40°C to remove impurities.
The cherries are then pulped and packed in bags to initiate an anaerobic fermentation process that lasts for 80 hours. The final phase of fermentation involves washing the coffee again with water at 45°C to stop the fermentation and further eliminate residue. Much care and quality control has gone into the production of this exquisite coffee, and the results truly show in the cup.
While the Sidra varietal appears to have roots originating from Ecuador, many specialty producers in Colombia have taken great interest in this coffee, due to its tendency to exhibit sweet citrus character alongside complex spice undertones.
Las Margaritas is a 14.5-hectare coffee farm in Bruselas, Huila, that was established by the Vergara family, who planted 18,000 coffee trees in 1990 and later expanded to 90,000. The farm is called Las Margaritas due to the great amount of daisies growing in and around the farm. The Vergara family entered the specialty coffee scene after participating in the Cup of Excellence in 2006. Today, Las Margaritas is run by their owner Edilberto Vergara and his son Diego. Diego is slanted to inherit the farm and continue his farm legacy.
For this washed Sidra, coffee cherries first undergo an oxidation process over a period of 36 hours, before being washed with water at controlled temperatures of 40°C to remove impurities.
The cherries are then pulped and packed in bags to initiate an anaerobic fermentation process that lasts for 80 hours. The final phase of fermentation involves washing the coffee again with water at 45°C to stop the fermentation and further eliminate residue. Much care and quality control has gone into the production of this exquisite coffee, and the results truly show in the cup.