COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG Operated by Daye Bensa Coffee

Operated by Daye Bensa Coffee

Developed by producers Samuel Ronzón and Gloria Hernández

and the tank is sealed under nitrogen for 24 hours to finish the process

We have here a Colombia Natural Gesha with notes of blackberry

with Brix maintained above 9 and pH above 4 to reach the optimal point identified to highlight the coffee’s character

COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG Operated by Daye Bensa CoffeeThis 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