Family: Rey Rasmussen
Farm Size: 3 hectares
Variety: Sidra Bourbon
Fermentation Time: 48 hours
Having a strong interest in coffee farming, the Rey Rasmussen family have dedicated themselves to producing the most spectacular coffee, after acquiring finca La Italia. Spanning just 3 hectares, they have strategically planted and utilised the small area to maximise coffee production and overall quality, enhanced through sustainable farming techniques.
Their education in the coffee industry has enabled them to experiment with different varieties of coffee, one of which is bourbon sidra. Following the traditional washing method, leaving coffee cherries in tanks for 24 hours to extract the pulp, the coffee remains in the washing process for a further 48 hours. Following this, the beans are left to dry on raised beds inside drying tunnels for 10-20 days, resulting in an exquisite coffee.
Sidra Bourbon is a lively coffee on the nose, presenting aromas ranging from sweet raspberry to floral elderflower. The cup is deeply sweet with sophisticated floral notes and a dulche de leche like sweetness.