Pinkies Out - Bourbon Sidra

Bourbon Sidra is another mind-blowing offering from master producer/processor Edwin Noreña. After harvest, the coffee is set in an enclosed, low oxygen environment for 56 hours. The coffee is then dry-pulped, and set again in a low oxygen fermentation for 48 more hours, at which point, it is laid out to dry on patios or raised beds for roughly 15 days. To quote our importer Yellow Rooster, "If this is the first time you are trying an experimental process, we recommend you take a minute and forget what you think coffee should taste like. It is an experience all of its own." The Bourbon Sidra is certainly an experience worth having!
Harvested in October of 2024 at peak ripeness on Edwin's farm, Finca Campo Hermoso, at 1600 masl.