The Bourbon Sidra from Finca La Reserva pulses with rhythm, clarity, and intensity. The cherries are handpicked one by one, selecting only the ripest fruit. After harvesting, a 24-hour controlled oxidation takes place, followed by depulping and an open-air aerobic fermentation that reaches up to 36°C. At the peak of fermentation, a carefully timed thermal shock with room-temperature water halts microbial activity and locks in the coffee’s aromatic precision. During fermentation, fruit musts of melon, watermelon, and strawberry are added. The result is a deep, layered balance of sweetness, complexity, and vibrant fruit expression that elevates the cup without overshadowing its origin. This fully washed coffee, grown at 1,800 meters above sea level, delivers a creamy body, juicy acidity, and a long, clean, harmonious finish. In the cup, expect notes of yellow peach, wild strawberries, and balsamic herbs.
