This lots hype is built around the unique varietal called Ethiosar. Shady & Elias are among the very early adopters of this unique variatal in Colombia.
Ethiosar is a resilient yet incredibly tasty cross between Sudan Rume and Sarchimor. It's high-yield and rust-resistant (from the Sarchimor) with complect and unique flavour (from the Sudan Rume).
Once this lot is harvested at peak ripeness, the cherries are fermented for 3-4 days, during which the coffee cherries remain intact. The fermentation is monitored until the reach a target of PH 4.0 and 8° BRIX. Through this fermentation, the sugars with the fruit metabolize gradually to intensify the sweetness.
The whole cherries are moved to the drying stage, where they are dried as a natural. The drying stage takes place in the Bayter's state-of-the-art nuna dryer (mechanical dryer where 35° C air is blown through the coffee). After drying the coffee is stablized in a dark room in GrainPro bags for 10-20 days before shipping.
