Julio Madrid - Sakura Sidra

MEET THE PRODUCER | Julio Cesar Madrid is a name you've seen here before - he's the director of the joint farms, Finca La Riveria and Finca Milan, which were first cultivated by Julio's ancestors over forty years ago. Together with his business partner and master processor, Andres Julio Quinceno, Julio Madrid has made it his life's work to produce incredible coffees and practice innovative and exacting processing methods.

This Sidra lot, which was specially commissioned by our friend Mathieu Theis (of Café MAME, in Zurich), underwent a proprietary advanced processing technique which the Julios have since coined: Culturing-Nitro Washed. Grab your safety goggles - this is one nifty science experiment!

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are introduced to their fermentation buddies, including fresh pineapple, peaches, and blackberries - as well as a group of starter cultures - for an activation period of 24 hours. Next, the coffee undergoes a 48-hour oxidation period before being de-pulped and transferred to a bioreactor. Inside the bioreactor, the de-pulped coffee is reunited with the now fermented pineapples and peaches, and also those starter cultures. After 48 hours of careful monitoring, the blackberry fermentation bi-products get to rejoin the party, and the whole mixture then undergoes an additional 24 hours of anaerobic fermentation (during which time nitrogen is added to the fermentation environment).

Finally, the coffee is thoroughly washed and finally allowed to begin the drying process, including: 10 days of sun-drying, idle time in a dehumidification room (until 11% moisture content it achieved), and 30 days of stabilization in sealed GrainPro bags.

TAKE A SIP | Intensely floral and confidently fruity, this coffee was named Sakura as a nod to one of its flavor notes which encompasses both: cherry blossom. Fresh peaches and grapes are easily perceived as well, but there is no shortage of complex fruit characteristics to be found in this cup. The sweetness is candy-like and confectionary, making the whole experience not unlike munching on a box of Sweet Tarts in the movie theatre. 

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Origin | La Estrella, Risaralda, Colombia

Producer | Julio Madrid (farmer) | Julio Quinceno (processor)

Farm | La Riviera

Process | Advanced

Variety | Bourbon Sidra

Elevation | 1700 masl