"Sidi Bou" will always be coffee from South America.
South American coffees are generally quite nutty and chocolaty, so if you like this profile, this type of coffee is for you.
We will change the coffee approximately every 3 months, but the general profile will remain the same in all our Sidi Bou coffees.
Panela and toffee with mild cooked lime and cooked stone fruit flavors. Mellow sugary sweetness and balanced acidity.
"Sidi Bou" will always be coffee from South America.
South American coffees are generally quite nutty and chocolaty, so if you like this profile, this type of coffee is for you.
We will change the coffee approximately every 3 months, but the general profile will remain the same in all our Sidi Bou coffees.
Panela and toffee with mild cooked lime and cooked stone fruit flavors. Mellow sugary sweetness and balanced acidity.
Farm
Miguel Agusto Ortega owns and runs Finca Asturias and is a member of Asociacion Los Naranjos, a group of producers around San Agustin, Huila. This 4-hectare farm is home to around 4500 coffee trees. They produce around 3000 kg of coffee per year. Some challenges the farm faces include the effects of climate change and diseases like rust.
When the cherry is harvested, Monday's coffee is pulped at once and then mixed with Tuesday's. Together the coffee is fermented for 40 hours in a tank. Then it is washed and taken to the parabolic drying room where it dries for around 20 days.
Microlot
Colombian microlots are sourced basis cup quality, and are both the highest-quality and one of the highest price tier of the coffees Cafe Imports sources from this country. The cup must achieve 87+ points and is separated out based on its particular specs, whether it is a farmer-specific or a variety-specific lot. These are highly traceable coffees.
Process: Washed
Colombia is best-known for its Washed coffees. While the processing details might vary slightly from farm to farm or by association, generally the coffee is picked ripe and depulped the same day, then given an open-air fermentation in tanks or buckets for anywhere between 12–36 hours. The coffee is washed clean of its mucilage before being dried either on patios, in parabolic dryers, solar driers, or mechanically. Some Washed coffees in Colombia are mechanically demucilaged.
Variety: Caturra
A naturally occurring dwarf mutation of Bourbon that was discovered in Minas Gerais, Brazil (1915–1918) and later selected for cultivation (1937)
Region: Huila
Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.
Country: Colombia
Colombia holds a special place among coffee-growing countries for many reasons. Colombian coffee is well-known worldwide, but simply saying a coffee is from Colombia only scratches the surface of its story. Truly understanding Colombian coffee involves traveling its vast landscape, tasting countless cups, and visiting farms across the country, from north to south. The regional variations, diverse coffee varieties, and dedicated producers make Colombia a unique and fascinating origin.
From strong, versatile coffees to distinctive regional selections from areas like Cauca, Huila, Nariño, and Tolima, Colombian coffee offers a wide range of flavors and profiles. The country’s mostly smallholder farmers continue to cultivate these incredible coffees, and the exploration of new regions ensures that Colombia remains a beloved source of high-quality coffee for years to come.