Trigger - Colombia Limited Bourbon Sidra Natural Filter 250 g

Whole-bean specialty coffee from Colombia, roasted by Trigger roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew resembles the flavour of orange, pear and kiwi.

Country: Colombia

Region: Huila

Farm: El Divisio

Processing: Natural

Altitude: 1850 m a.s.l.

Variety: Bourbon Sidra

Cupping score: 88 / 100

ABOUT THE COFFEE 

Tropical, multi-layered, and complex in flavor, making every sip a new experience. It is characterized by juicy fruit notes and distinct sweetness, while remaining clean in taste and very pleasant to drink. This lot comes from El Diviso, a family-owned farm in Huila managed by Nestor Lasso, grown at an altitude of 1850 meters above sea level on fertile volcanic soils. El Diviso is one of the most acclaimed farms in the Colombian specialty coffee industry, known for combining traditional cultivation knowledge with a scientific approach to fermentation and drying. The Bourbon Sidra undergoes a multi-stage natural process: after selective hand-picking and flotation, the cherries undergo a 36-hour oxidation process, followed by a 48-hour anaerobic fermentation. Next, the leachate from the cherries is collected and reused in a subsequent 36-hour submerged fermentation with continuous recirculation, finished with a thermal shock. Drying takes place in sealed, air-conditioned stainless steel dehumidifying equipment to preserve all aromatic compounds.

ROASTER'S OPINION

Pineapple, lychee, and melon give the coffee a distinct, multi-layered fruity character, while the delicate acidity of mandarin orange makes the whole cup crisp and full of life. The flavor is clean, expressive, and full of energy, and the long aftertaste continues to surprise. It is complex and distinct, yet balanced and very pleasant in taste – one of the most exciting Colombian coffees we have ever tasted.

V60 RECIPE

• water temperature: 92 degrees Celsius,

• 300 g water,

• 21 g coffee,

• grind size 7 (Fellow Ode II)

1. Blooming 75 g water pour: 0-0:10,
2. 150 g water pour: 0:30-0:40,
3. 225 g water pour: 1:00-1:10,
4. 300 g water pour: 1:30-1:40.All water should finish drawdown around 2:10 - 2:20.

Store in a dry and cool place.