The Maillard Project

El Diviso Sidra Competition

Name: El Diviso Sidra Competition
Brand: The Maillard Project
Price: 50.0 AUD
Availability: InStock

$50.00 AUD

Sale Sold out

Size 200g 1kg

Product variants

Quantity

Espresso | Filter

Origin: Colombia Huila

Variety: Bourbon Sidra

Process: Anaerobic Natural

Peach. Tropical fruit. Green apple. Floral

Brewing Guide

Espresso

Ratio: 1:2

Dose: 20g

Extraction: 40g

Extraction Time: about 24-26 sec (on La Marzocco)

Temperature: 93°C

Best used: Aged after 10 days from roasting

Filter

Brew Guide for Pour Over

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Activated Beans

This Sidra lot from El Diviso contains a mix of normal and "activated" beans. Activated beans, also known as partially sour beans, differ significantly in their density and hardness compared to normal beans, which affects how they should be roasted and brewed. When purchased and roasted without sorting, the results can vary widely, highlighting the importance of treating these beans according to their unique properties.

Activated beans undergo a specific type of fermentation that occurs inside the bean. Normally, coffee beans are protected from microbes by a defense system that produces phytic acid. However, when the embryo inside the bean dies, this protective layer is no longer generated, allowing microorganisms to enter and activate inner fermentation. The signs of this process are visible on the green beans, where a dented mark at the tip and a yellowish color indicate the embryo's death. In the specialty coffee industry, this condition is considered a secondary defect.

While normal Sidra beans are known for their clean, fruity, and floral profiles, resembling notes of rose, the activated beans bring out rich, chocolaty, and boozy characteristics. The transformation of what is often considered a flaw into a flavor asset showcases the potential of these beans when handled properly. By embracing activated beans, coffee lovers can expand their appreciation of specialty coffee and experience a broader range of flavors. This approach challenges traditional views of coffee defects and opens new possibilities for innovative processing and roasting techniques.

We are roasting with the 7kg Loring roaster in the shop which provides an efficiency and control of the quality, as the automated controls allow us to concentrate on creating the best coffee by releasing green beans from the hopper and precisely controlling the burner.