Buenos Aires


14,70 incl. VAT


Taste Profile
Lychee, peaches, berry acidity and cocoa.

Additional information




Pitalito, Huila


Bourbon Sidra


1.800 masl



SKU BA-FT-2023 Category

Buenos Aires

The process of the Bourbon Sidra starts with the recollection of only the ripest cherries, with a brix level  between 24 and 26 degrees. The unripe and/or defective beans get selected out in a manual selection before the cherries go into the plastic tank for a 48 hour oxidation. During this time the cherries get revolved in their own liquid continuosly and again brix and ph are measured.

After the 48 hours the cherries get washed through a channel, again two separate out the unripe and otherwise defect beans and reuce the temperature of the cherries and the liquid. They pass through cold water, exposing them to a thermic shock and are then put into sealed plastic tanks for the anaerobic fermentation. During this fermentation the yeast Saccharomyces cerevisiae strain type T58 is added, which is also used in the improvement of the profiles in beer production. The proportion used was 1g per 5kg of cherries. in an active dilution at 35°C. The cherries are left in those tanks for 80 hours.
After this process the cherries are dried in mechanical dries to dehydrate them as much as possible (about 12 hours), and then finished with sun drying (about 15 days). The last step is the physical and sensorial quality control before they are being prepared for resting.

The finca is called Buenos Aires and is located in the district of Bruselas, Pitalito, in the province of Huila, at 1.800 mts. The producer JOnathan Delgado is a coffee producer in third generation. The finca has an area of 12 has, 2 of which are cultivated with Bourbon Sidra. The name of the finca comes from the incredible views it has of the mountains and nature surrouding it and the climate and soil provide a perfect habitat for an outstanding quality of their coffee.


Our coffee is treated with care

Meticulous Quality

We hope to provide our customers with the best and therefore pay close attention to all factors affecting the quality of our coffee. These include cultivar, growing altitude, climate, soil chemistry, harvesting and processing conditions, drying method, storage conditions, transportation, roasting conditions, grind size, brewing water and brewing recipes.

Highly Curated

Each one of our coffees is carefully selected by our roasting team. Before we buy in bulk, we go through many samples from different specialty coffee estates. Often times we are working with the most renowned coffee producers in the world.

Small Batch Roasting

All our coffee is roasted in our Roastery in Westbahnstraße 13, in Vienna. We roast small batches (10kg max) because we have better control over all the parameters that impact the flavour profile and can therefore better guarantee consistency.

Ethically Sourced

We ensure traceability for all our coffees. Our house Espresso from Nicaragua is directly traded without any middle-men and when we go through a wholesaler, complete transparency is a must. We want to provide our customers with the ability to know where their coffee comes from down to the name of each farmer.

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