Variety: Sidra Farm: El Paraiso Region: Gigante, Huila, Colombia Elevation: 1,840 Meters Harvest: August 2025 Process: Washed Notes: Plum, white nectarine, lychee, violet, grape complexity. Ernedis' fresh crop is hitting with great depth this round. His Sidra is lively with purple fruits like plum, tokaji grape, concord grape and the likes of white strawberry. There are delicate floral blossoms as the cup cools with a crisp finish. Overall, this is a intricately layered & lively cup. This Sidra shines bright with articulated sweetness & a delicate botanical distinction. Only the ripest cherries are picked and upon arriving to the wet-mill, are floated, de-pulped and the dry-fermented for 84 hours. After washing, the coffee is then laid to dry in a greenhouse for anywhere from 18-25 days, depending on the weather. Ernedis is one of the hardest working and smartest producers we know and his efforts pay plenty of dividends! Not only has he commented to us that he views his farm as a company (like every farmer should), but being able to sell his coffee at elevated prices, consistently for so many years, means that he has really become the CEO of the company; he doesn’t work the coffee fields anymore, he oversees the workers he hires to clean, fertilize and pick cherries and focuses his efforts on the processing and drying. A couple of years ago, he was able to upgrade his infrastructure and now has a wet-mill that auto sorts and floats the cherries prior to de-pulping. This is a huge step and saves Ernedis an enormous amount of time and work, allowing him to better focus his attention on other areas of the business. Some ecological examples of this are a 3-step process for composting the cherry pulp, using an eco-washer to wash the coffee (these eco-washers use literally a fraction of the water to wash the coffees, compared to the traditional washing) and using organic methods to filter the “honey water”. A one-of-a-kind producer that we are thrilled to be able to work with! Last Roast: February 23rd. A few bags remaining. Our coffees are best after two weeks++ after the roast date.

Variety: Sidra Farm: El Paraiso Region: Gigante, Huila, Colombia Elevation: 1,840 Meters Harvest: August 2025 Process: Washed Notes: Plum, white nectarine, lychee, violet, grape complexity. Ernedis' fresh crop is hitting with great depth this round. His Sidra is lively with purple fruits like plum, tokaji grape, concord grape and the likes of white strawberry. There are delicate floral blossoms as the cup cools with a crisp finish. Overall, this is a intricately layered & lively cup. This Sidra shines bright with articulated sweetness & a delicate botanical distinction. Only the ripest cherries are picked and upon arriving to the wet-mill, are floated, de-pulped and the dry-fermented for 84 hours. After washing, the coffee is then laid to dry in a greenhouse for anywhere from 18-25 days, depending on the weather. Ernedis is one of the hardest working and smartest producers we know and his efforts pay plenty of dividends! Not only has he commented to us that he views his farm as a company (like every farmer should), but being able to sell his coffee at elevated prices, consistently for so many years, means that he has really become the CEO of the company; he doesn’t work the coffee fields anymore, he oversees the workers he hires to clean, fertilize and pick cherries and focuses his efforts on the processing and drying. A couple of years ago, he was able to upgrade his infrastructure and now has a wet-mill that auto sorts and floats the cherries prior to de-pulping. This is a huge step and saves Ernedis an enormous amount of time and work, allowing him to better focus his attention on other areas of the business. Some ecological examples of this are a 3-step process for composting the cherry pulp, using an eco-washer to wash the coffee (these eco-washers use literally a fraction of the water to wash the coffees, compared to the traditional washing) and using organic methods to filter the “honey water”. A one-of-a-kind producer that we are thrilled to be able to work with! Last Roast: February 23rd. A few bags remaining. Our coffees are best after two weeks++ after the roast date.