Juliana's Sidra Washed
$
6
/lb
This Washed Sidra from Juliana is the culmination of years of careful experimentation and adaptation of the variety to her farm. Sidra, prized for its natural sweetness and delicate acidity, shines here in a cup that is both vibrant and balanced, faithfully expressing the variety’s signature characteristics while reflecting the unique terroir her farm. This cup opens up with bright floral aromatics and subtle fruity notes. Hints of mango and lemongrass emerge immediately, layered over a soft sweetness that gently nods to brown sugar. The acidity is gentle but perceptible, enhancing the natural clarity of the cup without overpowering the delicate flavors. This coffee is a testament to Juliana’s dedication and care—a cup that is sweet, floral, and bright, highlighting Sidra’s elegance while expressing the careful stewardship of the farm.
Taste Profile
Variety
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How this coffee was produced
This coffee is a "Traditional Washed" with a short fermentation after being depulped
Harvesting and Stabilization
Only ripe cherries are harvested and floated for a second selection.
Processing and Fermentation
After selection, the cherries are depulped and placed in plastic tanks for an open, dry fermentation lasting 64 hours. They are then washed to remove approximately 75% of the mucilage.
Drying
Drying occurs in two phases: first, dehydration at higher temperatures, followed by a second phase with constant temperature and airflow for about 18–20 days.
Juliana Guevara
Juliana, a lawyer and accountant from Pasto, entered the coffee industry through her husband, Weimar. Both hail from Nariño, a prominent coffee-growing region bordering Cauca, with a family legacy in coffee farming spanning generations. Weimar, an agroindustrial engineer, began his career as a quality analyst in 2005, focusing on specialty coffees. In 2015, he founded TerraCoffee to provide a personalized coffee cultivation experience. By 2017, they launched the first phase of their farm, developing varieties like Bourbon Rosado, Amarillo, Sidra, Chiroso, Geisha, Catuai, Pacamara, and Java. Their farm emphasizes washed processes and extended fermentation. Weimar oversees operations while Juliana manages administration. Collaborating with his cousin, they evaluate every aspect in the lab and are creating a seed bank to help other producers navigate the specialty coffee landscape.
La Terraza
La Terraza is a farm dedicated to varietal experimentation and adaptation to its land, functioning as a living laboratory where knowledge is later shared with the producers they work with. It is a farm located in between the Paramo and Huila Snow Peak: Nevado del Huila. Allowing the perfect temperatures for growing specialty coffees
1900
2 Hectares & 2 employees
Pink Bourbon, Geisha, Sidra, Chiroso, Yellow Bourbon, Pacamara, Caturra, Java
April - June
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