This delicate, floral coffee from the La Esmeralda farm in Colombia, roasted by the American roaster SEY Coffee, is a true gem. The cup offers subtle floral notes that blend in the flavor profile with juicy nectarine and the sweetness of wildflower honey. The entire cup is delicate, yet balanced and complex in flavor. The washed processing method highlights the characteristics of the Sidra variety, which gives the coffee its juiciness and sweetness. This coffee is perfect for everyday enjoyment, as well as a pleasant way to brighten up your day.
The coffee comes from the Huila region of Colombia, which—thanks to its elevation, climate, and volcanic soil—is ideal for coffee cultivation. SEY Coffee’s collaboration with Lizeth Samboni at La Esmeralda Farm is the result of a long-term effort to support small-scale producers in diversifying their coffee plantations and promoting unusual varieties. According to the roaster, supporting small-scale producers plays a key role in the sustainable development of coffee cultivation in the region.
Sidra coffee is first carefully harvested at the peak of ripeness and immediately sorted by hand. It is then sorted again in water tanks, from which the coffee cherries are sent to depulpers, where the skin and pulp are mechanically removed. Following this processing on the day of harvest, the coffee beans themselves undergo fermentation for 48 hours. The beans are then washed and dried on raised beds until they reach an optimal moisture content of 10.5%.
- Variety: Sidra
- Producer: Lizeth Samboni
- Elevation: 1,780 m above sea level