Colombia Sidra Bourbon Washed Anaerobic 200g

Colombia Sidra Bourbon Washed Anaerobic 200g

Name: Colombia Sidra Bourbon Washed Anaerobic 200g
Brand: Blackboard Coffee Roasters
SKU: LRF_QUEBRADITA_SIDRA_200g
Price: 30.0 AUD
Availability: OutOfStock
Rating: 5.0 (3 reviews)

Lychee - Jackfruit - Peach - Red Currant

$30.00 $30.00

Filter Coffee Suitable For:

Pour Over

Aeropress

Moccamaster

Cold Brew

Meet Our Coffee

A coffee that defies convention with its layered complexity and bold experimentation. Grown by Edison Argote and Luz Angela in Huila’s mountainous Oporapa region, this anaerobic thermal shock-processed Sidra Bourbon (cupping 87+) delivers a whirlwind of tropical fruit, stone fruit sweetness, and a touch of intrigue. It’s a testament to a family’s obsession with pushing coffee’s sensory boundaries.

Coffee & Farm Information

Farmer: Finca Quebradita
Region: Oporapa, Huila
Altitude: 1600 - 1850 MASL
Coffee Varietal: Sidra Bourbon
Coffee Processing Method: Washed, Anaerobic

Filter Coffee Brew Guide:

Ratio: 1:16
Dose: 15g
Yield: 240ml
Water Temperature: 97°C
Brew Time: 2:40 min

Check Out The Farm

Finca Quebradita began as a family project built around one goal: to produce exceptional specialty coffee. Their focus is on creating distinct and repeatable flavour profiles through innovative fermentation techniques such as thermal shock and yeast inoculation. Alongside processing, they place strong emphasis on agronomic care, maintaining healthy soils through shading, organic matter, and balanced pH management with natural amendments and lime.

The farm covers 18 hectares across two properties in Colombia’s central mountain range, sitting between 1,600 and 1,850 metres. Ten hectares are planted with classic varieties like Caturra and Colombia, while one farm is dedicated entirely to specialty cultivars such as Eugenoides, Bourbon Pointu, Geisha, Java, Chiroso, Sidra, Wush Wush, Papayo, Pacamara, Sudan Rume, and Arara. The family’s long-term vision is to transition the whole estate toward full varietal production.

Coffee Processing Method:

The process starts by selecting cherries with at least 80% full ripeness, removing any green, overripe, or dry fruit. The cherries are then fermented for 16 hours in food-grade containers before being pulped dry. After pulping, the coffee is washed for 24 hours at 45°C, creating a thermal shock that removes about 80% of the mucilage.

Next comes a 36-hour anaerobic fermentation at temperatures below 25°C, adding depth and complexity to the cup. The lot is then dried for 76 hours at an average of 40°C. This intricate, layered approach is what sets coffees from Finca Quebradita apart.

a real commitment for

good coffee

We're stoked to be a part of your daily ritual, that's why we do everything we can to provide the goods in your cup. Always fresh, always delicious. Quality first, always.