JUAN MARTIN SIDRA / COLOMBIA

COLOMBIA FINCA JUAN MARTIN SIDRA

Colombia Juan Martin Sidra

The Juan Martin Farm is located at an altitude of 2,050m in Sotara, south of Popayan, Cauca Department. In cooperation with exporter Banexport, the farm is experimenting with cultivation and processing methods for various varieties, with the aim of finding the best process for each and producing higher quality coffee. The results of the experimental activities of the Juan Martin Farm are passed on to Banexport, providing the foundation for many small producers to produce high quality coffee.

Banexport has been supporting the production of exotic varieties with excellent flavor characteristics, such as Pink Bourbon and Geisha. In the process, we have continued to explore the appropriate timing of harvest and the flavor compatibility with the production process, with farms such as Juan Martin, who have been our partners and have been verified. In order to increase the sustainability of the farms, we have also been mindful of planning environmentally friendly processes such as environmental conservation and ecosystem maintenance.

We also place great importance on employment on our farms, and realize that producing high-quality coffee leads to improved working conditions, improved worker skills, and stable employment. In particular, hiring skilled staff is now essential to improve the maintenance and management of farmland, harvesting accuracy, and reproducibility of production processing.

In terms of farm maintenance, cleaning, fertilization, and regular, detailed management of the coffee trees allow for stable production, response to pests and diseases, and the administration of fertilizer in appropriate amounts, allowing the entire farm to be managed with careful attention throughout the year.

Juan Martin is most confident in harvesting precision, and he boasts of his expert techniques, which involve understanding the precise harvesting timing and cherry color for each variety, and harvesting at the ideal ripeness; for Geisha varieties, only scarlet-colored cherries with a sugar content of 19 degrees or more are harvested. After harvest, the cherries are carefully selected and floaters are removed, with only 5% of the total harvest being removed as defective cherries, an impressive level of precision. This efficient picking not only improves the quality of the coffee, but also minimizes production losses, meaning that most of the coffee produced at the farm is distributed as first-class specialty coffee without any waste, contributing to maximum profits.

Sidra is a rare hybrid of Red Bourbon and Typica.

The Sidra variety, produced in Ecuador, has been used by the winners of the WBC 2019 and 2022, and has made its name known around the world. It was named "Sidra" because of its flavor characteristics similar to cider (apple wine). Genetically close to the native Ethiopian variety, it is a very unique variety that combines floral and fruity aromas with the sweetness derived from the hybrid Red Bourbon variety. Its excellent flavor is said to be equal to or even better than the Geisha variety, and has earned it high praise.

The Sidra grapes of Juan Martin Farm are experimentally grown in a 1-hectare plot of the 29-hectare farmland. Cherries with a sugar content of 18 degrees are harvested, and the washed process involves a two-stage, long fermentation process: 24 hours with the cherries, and 48 hours in a fermentation tank after removing the pulp. This is because the high altitude of 2,050m makes it cool and difficult to promote fermentation, and by fermenting with cherries, the intention is to improve the unique flavor and texture of the sweetness.

After that, the mucilage is thoroughly removed by washing twice, and the pulp is dried in a parabolic patio (a vinyl greenhouse-type indoor drying area) for 12-15 days to make dry parchment. The parabolic patio is equipped with a temperature sensor, and the stirring work, which is carried out four times a day, can always determine the most appropriate position depending on the solar radiation conditions and dryness, and can move the stirring and location accordingly. Similarly, the humidity is measured and the humidity in the room is controlled by pumping in dry air. In this way, the optimal process is formulated by verifying actual measurements and cup evaluations.

This detailed data is customized for the many producers who use Banexport through agricultural engineers, and is used as useful information in production activities.

Country of Origin: Colombia

Production areas: Cauca, Sotara, La Poblaseña

Variety: Sidra

Producer: Juan Martin Farm

Elevation: 2,050m

Refining method: Washed

taste: Red apple, lime, blackberry, pineapple, dark chocolate, malic & tartaric, silky mouthfeel

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