Hard Beans - Colombia San Gabriel Bourbon Sidra Filter 250 g

Whole-bean specialty coffee from Colombia, roasted by Hard Beans from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of cherry, blackberry and honey.

Origin: Colombia

Region: Palestina, Huila

Variety: Bourbon Sidra

Farm: San Gabriel

Processing: Natural 

Altitude: 1710 m n.p.m.

ABOUT THE FARM

San Gabriel Farm is a family-owned coffee plantation with over 50 years of tradition, currently managed by the third generation. Around a decade ago, with the aim of participating in the prestigious Cup of Excellence competition, the farm began experimenting with varieties other than those traditionally grown in the region. For the past seven years, the farm has actively participated in this competition, achieving significant success, including second place in 2021. Don Linarco has been involved in coffee cultivation since his youth, working on the family farm. In 2014, after inheriting the land, he started his independent journey as a coffee producer. With great passion, he developed his skills across the entire production process, from sensory assessment (cupping) to coffee processing methods. Today, Don Linarco produces coffee using various techniques while also managing other farms.

ABOUT THE VARIETY

Bourbon Sidra is an exceptional coffee variety, being a hybrid of two esteemed lineages: Bourbon and Typica (or according to some sources, Gesha). It is most commonly cultivated in Ecuador and Colombia. It is characterized by a complex flavor profile, where one can often find notes of tropical fruits, citrus, and florals, complemented by a delicate sweetness. The whole profile is completed by a bright, vibrant acidity and a clean finish. Due to its uniqueness and rarity on the market, this variety is frequently used in barista competitions.

THE PROCESS 

The coffee cherries are hand-picked and carefully selected. They are then subjected to a washing process, during which floating cherries are removed from the surface of the water. The next stage is a 90-hour fermentation in hermetically sealed barrels. After fermentation, the cherries are dried under cover for about 28 days, and the final stabilization lasts for 15 days.

A coffee for explorers. Lightly roasted, with dark fruits in the aroma. Blackberries, sweet cherries. All of this bathed in honey. Yum.

RECIPE

• Ratio: 60 g of coffee per 1 liter of water

• Water temperature: 93°C

• Grind size: medium

• Brewing time: 3:30 minutes

• Method: Pour water over the coffee in 5 equal parts (e.g., 5x 60g) at 30-second intervals.

The water should completely drain through the coffee between pours.

If the water flows too slowly or too quickly, adjust the grind size to coarser/finer.

Remember to use soft, filtered water!

Store in a dry and cool place.