COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG allowing the remaining mucilage to

allowing the remaining mucilage to drive a second stage of flavor development

Crafted by Elkin Guzman

Operated by Daye Bensa Coffee

5 hectares of coffee farmland with the help of his children and two eldest sons

the coffee is slow-dried on raised beds for 17–21 days

COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG allowing the remaining mucilage toThis 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