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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.
Well-dialed cups of Aril highlight the unique fermentation and processing combination of this Panamanian gesha. With an extended Carbonic Maceration combined with a washed finish, you’ll find this coffee to be exceptionally bright and lively compared to more delicate expressions of gesha. The result is a flavor profile of ripe tropical fruit like pineapple and mango, with some strawberry-like sweetness. You should expect a crisp, clear expression of fruit flavor rather than a syrupy or heavy-bodied one. The brightness and clarity in the cup also allows the floral and slightly citric notes to shine all the way through to the aftertaste.
Los Bellotos Bernardina are defined by their rich sweetness and creamy texture. There’s also a unique and pleasant contrast between the upfront flavor profile and the finish. At the front, you’ll notice more fruit-forward notes of concord grape, kiwi, and green apple – sweetness and malic acidity pairing well together. Towards the end and into the aftertaste, the flavors transition to more caramel, cola, and hazelnut-like notes.
