Produced by Felipe Sardi & Elisa Madriñan at La Palma y El Tucan in Cundinamarca in Colombia. This nano-lot 25 was harvested on 2021-04-07. The Sidra variety is a new concept in coffee. A genetic mix of red bourbon and tipica. After harvest the cherries are hand sorted and placed in sealed, oxygen-free tanks for 70 hours. This is the pre-fermentation phase. Next, the cherries are pulped, and a second fermentation of 24 hours takes place in tanks again in tanks that are open to the air. The mucilage from the cherries forms its own liquid, helping to fill the tank partially. This allows the coffee to develop body and complexity. By avoiding contact with oxygen in the first stage and controlling temperatures to an average of 20° Celsius, we direct the bacteria to create a higher concentration of lactic acid, allowing for a unique profile of the resulting cup. The coffee is then sent to our raised beds to begin the drying process, which occurs over a period of 20 to 30 days. Lactic fermentation leads to a totally unique final product: a slightly more viscous body and unique acidity. A sipping experience we almost equate to drinking a dry white wine. In 2011 Felipe Sardi & Elisa Madriñan decided to start their life´s project: “a coffee farm that would challenge the status quo of the coffee industry. We looked at over 100 farms throughout the first year, searching only for the perfect “ecotopo” that could meet the strict search criteria that we had. In November we finally found a magical place and purchased an 18-hectares land that was used for cattle farming during the last 10 years. It was everything we dreamed of: mountain, forest, river and neighboring coffee growers.”