COLOMBIA
Bonito Sidra *GUR COLLAB
- Country:
-
COLOMBIA
- Flavor profile:
- Lemongrass, Raspberry, White tea, Bergamot
- Processing:
- Anaerobic Natural 48 hrs then washed
- Sweetness:
- 8/10
- Acidity:
- 7/10
- Bitterness:
- 2/10
- Variety:
- Sidra
- Score:
- 89
- Our recipe for V60:
-
Grind on EK43 – 8.5;
• 16 g coffee;
• 260 g water at 98°C;
• 50 g water – 30-second bloom;
• + 50 g water at 0:30;
• + 160 g water at 1:00;
• Total time 2:30
- Roaster's comment:
- “Floral, clean and light as lace. Not a single heavy anaerobic note — just flowers, white tea, lemongrass and a whole spread of citrus and berries. Bright and lively, with a soft morning vibe for a gentle wake-up.”
Roasting
Packaging
How to grind
959,00 ₴
815,00 ₴ when buying any 16+ packs
*GUR COLLAB The “Timur Special Unit” Defense Intelligence of Ukraine is a universal special operations combat unit, known for its operations to liberate Snake Island, regain control of the “Boyko Towers,” de-occupy the Vovchansk Aggregate Plant, conduct raids in Crimea and Enerhodar, and for battles in Bakhmut, Avdiivka, Kupiansk, Pokrovsk, and other locations. Buying this coffee, you make a direct contribution to supporting the “Timur Special Unit” Defense Intelligence of Ukraine.
About coffee
About the farmer and farm
Caldono sits in Cauca department, in southwestern Colombia, a region with an officially protected designation of origin, Denominación de Origen Café de Cauca.
Finca Patio Bonito is a family farm in the Pescador area, founded nearly 50 years ago by Carlos Arturo Trujillo. Today his daughter Paola leads its development, bringing her own experience as a coffee cupper and buyer.
The farm covers about 11 hectares, 9 of which are planted with coffee, and stands out for its unusually wide genetic diversity — 13 varieties, including Gesha, Pink Bourbon, and Sidra.
The farm sits at the region's average altitude of around 1700 meters, where volcanic soils and a mountain climate support high-quality arabica.
Processing: washed (two-phase anaerobic fermentation)
After selective hand-picking, the cherries are sorted and floated to build a uniform batch before fermentation.
The first phase is 48 hours of anaerobic fermentation for whole cherries. They're then depulped, leaving the mucilage on for a second 24-hour fermentation phase.
Once both phases are complete, the beans are thoroughly washed with clean water and moved to raised drying beds.
Drying takes about 7 days until reaching 9.5-11% moisture, with constant monitoring to prevent uneven drying.