This Colombian coffee from the Slovak roastery Concept Coffee Roasters is distinctly fruity, sweet, and beautifully silky. The flavor profile features strawberries, juicy blueberries, and ripe banana, which gradually give way to subtle vanilla and fresh lemon cream. The result is an intense and playful pour-over with a creamier texture and a long, fruity aftertaste. The coffee also earned an 88.5 cupping score, so Sidra definitely demonstrates here why it ranks among the most interesting contemporary varieties.
Behind this coffee are Edinson Argote and Ángela Rojas, who joined forces in 2024 to found the Quebraditas Coffee Farm project in Huila, Colombia. The project encompasses the Chorro Alto and Quebraditas farms and focuses on specialty coffee with precisely reproducible sensory profiles. Coffee trees here grow at an elevation of 1,650 to 1,800 meters above sea level, and this lot consists of the Sidra variety. Ángela originally worked as a nurse but returned to coffee full-time during the pandemic. Together with Edinson, they now combine fermentation techniques with a focus on soil, shade, and the use of organic matter.
Processing here is a chapter unto itself. After harvest, unripe and damaged cherries are first sorted out, followed by natural processing with double fermentation. The first phase lasts 60 hours; the coffee is then dried for approximately 12 days until it reaches about 20% moisture content. It is then rehydrated for 4 days with coffee wort containing specific yeasts, and after the second fermentation, it is dried for another 76 hours at an average temperature of 40 °C. Finally, the coffee rests in GrainPro bags. It is precisely this multi-stage process that helps bring out the intense fruitiness, sweetness, and creamier texture that are so characteristic of Sidra Wave.
- Producer: Quebraditas
- Altitude: 1, 650–1,800 m above sea level