Introduction to La Gallera Estate Coffee Variety Bourbon Sidra in Columbia Cockfighting Manor

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Country: Colombia

Production area: Tolima

Altitude: 1800 m

Treatment: washing

Variety: Bourbon Sidra

Baking: medium shallow

Flavor description: Jasmine, pomelo, orange, citrus, maple syrup sweet

Bourbon Sidra variety

A kind of washed coffee produced by La Gallera Estate, grafted tree species of Typica and Bourbon.

As a new breed

Sidra was very popular with the contestants at last year's Brewer's Cup.

To the baker of Brew Note, Sidra's style seems to be only suitable for hand flushing.

(taking it to Paper&Coffee to make Syphon is surprisingly delicious.)

Her characteristic is that the fragrance of flowers is very strong, but the flavor is not as strong as traditional mass-produced varieties such as catura.

When the intensity of the taste and taste are relatively light.

The fragrance of the flowers is even more obvious.

Take La Gallera as an example, it is a very delightful fragrance of jasmine.

Fragrance without acidity

It's kind of like drinking Ethiopia or kenya is the illusion of Geisha.

If it is a floral coffee that likes to be washed.

Sidra will be a very alternative choice in the future.

Confidence guarantee

As a new variety, Sidra is characterized by its strong floral fragrance, soft taste and fine acidity, as if drinking water to wash the illusion of Geisha (geisha). I believe it can bring you a new choice.

Kaffetre

Columbia Sidra

Origin: Tolima, Colombia

Roast: medium light

Agtron: 58/80

Aroma: 9

Acidity / structure: 9

Body: 9

Taste: 9

Aftertaste: 8

Blind assessment:

Flower fragrance and hue, rich and sweet. Daffodils, toffee, apricot, sandalwood and sandalwood in the cup. Deep sweet and sour structure, juicy, bright acidity; full, syrup taste. Homophonic finishes around cocoa flavored daffodils and apricots.

Notes:

The La Gallera Estate is made entirely of Arabica trees of the Sidra variety, which is a mixture of the ancient and respected varieties Red Bourbon and Typica. This is wet-processed or "washed" coffee, which means that the peel and pulp are removed from the beans immediately after harvest and before drying. Kaffetre is a miniature roaster and cafe located in central Taiwan, operated by an authorized SCA trainer and licensed Q-grader Rex Chen.

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