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Sidra Thermoshock Micro lot

Sidra Thermoshock Micro lot

Regular price $55.00
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Variety: Sidra

Farm: Granja Paraiso 92

Region: Cauca, Colombia

Process: Double Anaerobic Ferment with Yeast and Thermoshock 

Tasting Notes: Rose, White Peach, Strawberry

Size: 200g

Wilton Benitez has been a very popular producer and renowned coffee innovator.
Wilton also happens to hold the incredible world record of having the longest ever coffee fermentation process (a whopping 1440hrs).

The Sidra varietal   Sidra aka Sydra or Bourbon Sidra is a lesser known varietal that has recently featured in Anthony Douglas's WBC Routine. It has been reported that Sidra was first produced by crossbreeding both Typica and Bourbon varieties however some believe that Sidra is more representative of Ethiopian heirloom coffees.

The World Coffee Research said it is possible that the Sidra varietal does not have a transparent genetic identity. Instead, Sidra may even be a few different varieties that farmers refer to as under the same name (not uncommon for this to happen).

Sidra Coffee Varietal - Basic Barista coffee Beans - Freshly Roasted coffee Beans Specialty Coffee

Brand: Basic Barista

SKU:BB-SIDRA-THERMO-200-RED

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Coffee Cherry Beans  Red Coffee Cherries Processing

IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

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  • WASHED PROCESS

    Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.

    TRY A WASHED COFFEE 
  • NATURAL PROCESS

    Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,

    TRY A NATURAL COFFEE 
  • FERMENTED

    There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
    Expect funky fruity notes and an intense alcohol / boozey taste

    TRY A FERMENTED COFFEE 
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