Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: nectarine, cherry cola, plumeria

Origin Details

Region: Narino, Colombia
Elevation: 2100m
Producer: Diego Almeida, Finca Brisa Eterna
Process: Washed
Variety: Bourbon Sidra

ABOUT THIS COFFEE AND PRODUCER

Diego Almeida is a third-generation coffee farmer from a family dedicated to coffee production in southern Colombia; the department of Nariño. For the past five years, he has been the owner of Finca Brisa Eterna, where he has consolidated his expertise by combining inherited knowledge with modern practices aimed at the production of specialty coffees. His work is characterized by a strong commitment to quality, respect for the natural environment, and the constant pursuit of better agricultural practices.

For this Bourbon Sidra, the cherries first undergo 72 hours of anaerobic fermentation in sealed plastic bags without light. Then, the cherries are mechanically depulped and fermented for 48 hours in concrete tanks.They are then washed and dried for 20 days.

WHY WE SELECTED THIS COFFEE

We’re excited to share our first collaboration with Diego Almeida, built around a Sidra that’s been processed just enough to highlight its natural character without getting in the way.

The cup opens with juicy red cherry and the sparkly, herbal notes you might find in a homemade cola. It moves into bright, sweet nectarine, and settles into a honeyed, floral finish reminiscent of plumeria.

It’s a clear example of thoughtful work and a place with genuinely beautiful terroir.