The Sidra Bourbon is a variety that is part of the Ethiopia Landrace, a group of wild varieties from Ethiopia.
Process description: Only overripe fruits are selected with advanced natural micro-oxidation in the tree, washed and cleaned using hypochlorite then oxidized for 24 hours before being processed.
Followed by a prolonged fermentation at low temperature hermetically sealed. Yeast is added and a constant rotary movement is carried out until the 360 hours of fermentation is completed. Coffee cherries are then mechanically dried for 24 hours and then in african beds for 2 weeks until humidity reaches 11%. The coffee cherries are then stabilized in closed plastic bags for 4 weeks.
