COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG Developed by producers Samuel Ronzón

Developed by producers Samuel Ronzón and Gloria Hernández

Operated by Daye Bensa Coffee

this lot from Al-Khanshali Estate IV  reflects Yemen’s deep coffee heritage

5 hectares of coffee farmland with the help of his children and two eldest sons

COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG Developed by producers Samuel RonzónThis naturally processed Sidra from La Molienda in Huila is the result of precise technique and deep generational knowledge. Producer Luis Orlando Snchez applies a 120 hour sealed bag fermentation before sun drying the coffee on a covered patio for 20 days. The result is a crisp and refined cup with layered notes of lime, black tea, currant, and caramel. With 12,000 Sidra trees and a growing legacy of quality, this lot represents a balance of