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In the annals of Colombian coffee, Felipe stands as a paragon of the hero archetype – turning his back on a prosperous career in the distant land of Australia to heed the call of his family's farms and bring forth a new vision of coffee in his homeland. Over the span of a decade, he has woven a tapestry of unyielding quality, each thread a testament to his unwavering devotion.
Sidra is a rare, modern variety, with the biggest characteristic of Sidra being stonefruit forward and light citrus flavors with a silky mouthfeel. In the EF2 process, cherries are anaerobically fermented for 24 hours, moved into fermentation bags for an additional six hours, and then dried on beds used for natural processing. After the cherries are at the ideal moisture level, they are placed back into the anaerobic fermentation bags for an additional 2 days.
Jardines del Eden may produce rare and high-grade coffees, but experimentation and the pursuit of the next level of specialty coffee is at the heart of their work. Innovations in fermentation as well as inclusions and experimental processing have taken Jardines del Eden to the forefront of the industry, blazing a path that is both inspiring and exciting for producers and coffee drinkers alike.
We taste notes of Strawberry, Orange, Ripe Peach, and Green Apple.
Our brewing recommendation:
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.39
Extraction: 19.70%We're recommending a 1 gram up-dose on this coffee as it really highlights the jammy body and you’ll need to grind much coarser than neutral when dialing. When well-dialed, this coffee has a lot of malic acidity (similar to a green apple) and a ton of sweetness. On the cupping table this coffee reminded us of apple pie filling. This is another one of those coffees that’s so naturally sweet that it’s easy to settle for good enough. We would encourage you to really evaluate your brew and look for that green apple sparkle.
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Dose: 21g
Ratio: 1:16.2
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.45
Extraction: 20.50%
The Villa Betulia Sidra dialed really quickly for us. We found the best dial to be a grind size around neutral combined with a 21g dose to produce a TDS of 1.45% and extraction of 20.5%. In general, I’m noticing that Sidra varieties taste great with a 21g dose. The higher dose amplifies the fruity and candy notes. This coffee tastes like candy when dialed well and should have a long, sweet, juicy aftertaste.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.45
Extraction: 20%
This coffee is a fantastic expression of a “classic” gesha flavor profile. You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:12
TDS: 1.39
Extraction: 19.8%
This coffee is a washed CM coffee, so you should expect high levels of acidity and sweetness that balance each other well, while the tasting notes are relatively delicate. Similar to Terroir, this coffee presents with a lot of floral notes, but features more sweetness in comparison. It should have a nice sparkling acidity alongside syrupy fruit, but subtle fruits like peach. Be sure to adjust your dial until you’re perceiving that lingering sweetness in the cup.
