Colombia Juan Martin Sidra Natural
Fruity flavours like blueberries, grapes and prunes.
A refreshing and clean aftertaste reminiscent of cider (apple wine).
<Store owner's comment>
The previous lot sold was natural with a hint of anaerobic flavor, but this lot has a less fermented flavor and is clean and well-balanced.
○ We roast after receiving your order.
○ If you would like the beans ground, please enter this in the comments section of the cart. (Example: I would like them ground for my coffee maker / I would like them ground medium)
○ If you have selected "Store Pickup" and would like to pick up your order at a specific time, please enter a date and time (during business hours) at least 72 hours in the future in the comments section of your cart. If you would like to pick up your order at a specific time within 72 hours, please contact us via DM on Instagram.
○ The product will be delivered in a stand-up bag with a zipper and valve for easy storage. Store the product out of direct sunlight.
The expiration date is 90 days from the roasting date.
<How to brew>
We recommend aging the coffee for 1-2 weeks after roasting and brewing it at around 92℃. ( Click here for the brewing recipe we use.)
Also, these beans tend to clog filters, so grind them a little coarser than usual.
Hand drip (hot): Yes Hand drip (iced): Yes
Immersion type (hot) : Yes
Immersion type (ice) : Yes
Cold brew coffee: Yes
<Bean details>
Farm: Juan Martin Farm
Producer: Juan Martin
Country: Colombia Region: Cauca, Sotara, La Poblaseña
Cultivar: Sidra
Refining method : Natural Altitude: 2,050m
Roast level: Medium roast (1st crack finished)
Contents: 150g
Bean number: 2049
Direct material cost rate: 39.1%
Flavors: Blueberry, grape, prune, cider
<Sidra species>
Sidra is a hybrid of Typica and Red Bourbon developed in Ecuador by Nestle, the world's largest food manufacturer by sales. The name comes from the Spanish word Sidra, which means cider.
The Sidra grapes of the 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 natural process involves fermenting the cherries for 72 hours before moving on to the drying process. This is due to the high altitude of 2,050m, which makes it difficult for fermentation to be promoted due to the cool climate, and the intention of fermenting the cherries is to improve the unique flavor and sweetness of the wine.
After that, it is dried in a parabolic patio (a vinyl greenhouse-type indoor drying area) for 24-28 days to be turned into dry parchment. The parabolic patio is equipped with a temperature sensor, and the mixing process is carried out four times a day, and the optimum position can be determined at any time depending on the solar radiation conditions and dryness, and mixing and location can be moved accordingly. Similarly, the humidity is measured and the humidity inside the room is controlled by pumping in dry air. In this way, the optimal process is formulated by verifying actual measurements and cup evaluations.
<Juan Martin Farm>
The Juan Martin Farm is located at an altitude of 2050m 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.
<Production cost (per 150g)>
① Direct material cost:
The cost of materials allows you to directly gauge how much it costs to produce roasted beans.
(Example) Green beans, zipper bag with valve, front seal, back seal
The direct material cost rate for these beans (direct material cost ÷ list price × 100) is 39.1% .
②Indirect material costs:
The cost of materials, which cannot be directly calculated as the amount required to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutter ③ Direct labor costs:
Labor costs are a direct indicator of how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in production such as roasting and putting roasted beans into bags. 4) Indirect labor costs:
Labor costs are not directly measured in terms of how much it costs to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly determines how much it cost to produce roasted beans.
(Example) Costs incurred when outsourcing some of the manufacturing-related processing, such as putting roasted beans into bags, to an external company. 6. Indirect expenses:
Expenses that cannot be directly measured in terms of how much it cost to produce roasted beans.
(Example) Electricity/gas costs used for roasting, depreciation costs for the roaster, electricity costs for storing green beans at low temperatures
The total of items ① to ⑥ above is the manufacturing cost.
*Total cost is the cost when the manufacturing cost, selling expenses incurred in selling the product, and general administrative expenses incurred in managing the entire store are included.
