Colombia Jardines del Encanto Sidra Natural - LIMITED RELEASE

FELIPE ARCILA
Felipe is one of the co-founders of Cofinet along with his brother Carlos Arcila. They are the 4th generation of coffee growers. Their father, Jairo Arcila, is a third-generation coffee grower from Quindío. Jairo told his sons that the coffee industry was not profitable because of the many economic challenges he had faced in the past. Because of this advice, Felipe and Carlos both pushed forward with their careers in civil engineering and travelled to Australia to continue with their master’s degrees.

Felipe was amazed by the coffee culture he saw first hand Australia and was inspired to be a part of it. When Felipe finished his studies and returned to Colombia, he became more involved in coffee and started to study Specialty Coffee. Felipe and Carlos then bought Jardines del Edén where their focus is on growing exotic varieties of coffee. In 2015, Felipe and Carlos started Cofinet and began producing, sourcing, and exporting Specialty Coffee to the rest of the world.

NATURAL PROCESS
At Jardines, the team of pickers selectively harvest only the ripest cherries, which are then carefully transported to La Pradera—Cofinet’s processing center. To preserve their
freshness, the cherries are transported in grain-pro bags or suitable containers during the cool early morning hours, a crucial step to prevent overfermentation.
Upon arrival, they are first floated in water tanks to remove low density beans. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable for usage, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is then released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.
After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process.
For this lot, cherries are exposed to 45-hour aerobic
fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds when they are exotic varieties. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.
​The drying process can take between 8 to 12 days, during
which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and full-bodied.
​We aim for a moisture content of 9.5%-11%, which is the
perfect point for us. Our greenhouse maintains a temperature range of 20 to 38°C, helping us achieve a consistent drying time for our coffees

BOURBON SIDRA
Sidra is a captivating and exotic addition to the world of
specialty coffee. Although its precise origins remain somewhat unclear, research conducted by World Coffee Research suggests that Sidra shares genetic similarities with Ethiopian Landrace varieties. It is widely believed that Sidra was developed in Ecuador by a private organization, with some sources attributing its creation to Nestlé, which reportedly hybridized Ethiopian and Bourbon varieties to produce this unique cultivar.
Even though it is susceptible to leaf rust, it is resistant
to drought. However, Sidra needs special care at the farming
level which means farmers need to implement careful pest
management practices to protect their crops.
Sidra has a medium to high yield and exceptional quality
profile. Its cup profile will depend on the climate, altitude, and other factors in processing; however common tasting notes include: floral hints, tropical fruits, honey, ginger, and brown sugar, and a vibrant acidity.
Sidra thrives at high altitudes, typically grown between 1,500 to 2,000 m.a.s.l. This elevation range is ideal for developing the complex flavours and vibrant acidity that Sidra is known for.
The cooler temperatures and slower maturation process at
these heights allow the cherries to develop more sugars and nuanced flavour compounds, resulting in a cup profile that is both bright and complex.
​We first had the opportunity to taste this variety in 2017 and were deeply impressed by its flavour. Recognizing its potential, we proceeded to cultivate Sidra at Jardines del Edén in 2019 and by 2022, we cultivate it at Jardines del Encanto too, sharing this treasure across our farms.

THE GREEN
When we received this coffee, we reserved a quarter of it, vacuum sealing it and storing it in deep freeze to keep the coffee as fresh as when it first arrived, so that we could re-release it when we needed something to share with our customers.

THE ROAST
To preserve the sweetness and delicate notes of this coffee, we have roasted reasonably quickly, but in such a way as to keep our overall heat input lower than we would for a more dense washed coffee.
To highlight the fruit notes and acidity, we have only developed this coffee for 50 seconds beyond the first pop of first crack.
Due to the processing of this coffee it does appear slightly darker than a washed coffee at the same roast level.

For a V60 style brewer:

Dose: 15 g coffee
Water: 250 g
Ratio: 1:16.6
Grind: medium-fine, slightly coarser than typical V60 if the coffee is very soluble
Water temperature: 92–94°C
Total brew time: 2:30–3:10
Water: soft to moderately mineralized, around 50–100 ppm alkalinity-adjusted brewing water if possible (Tongariro water in the supermarkets is a good starting point)

Pour Structure

0:00 - Bloom
Pour 45 g water.
Swirl gently.
Bloom for 40–45 seconds.

0:45 - Main pour
Pour from 45 g to 150 g in slow circles.

1:20 - Final pour
Pour from 150 g to 250 g in slow circles, then finish with a gentle center pour.

Target Taste

You’re looking for:
high sweetness, round acidity, clean tropical fruit, soft winey aromatics, and a silky finish.

If it tastes too boozy or heavy, go coarser or drop the temperature to 91–92°C.
If it tastes thin or sour, grind a little finer or push the ratio closer to 1:16.