La Llanada

About

Coffee Expression The double fermentation used here leads to a wildly complex example of the Sidra varietal, with complex floral and herbal aromas followed by ripe peach and strawberry in the cup, with a eucalyptus finish.

Producer Oscar Oma recently returned to his family farm, applying his knowledge to take quality to a new level. The Sidra varietal is thought to have originated on an experimental farm in Ecuador, run by Nestle.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Oscar Oma

Region Huila

Altitude 2000 masl

Varietal Sidra

Process Washed

Harvest September 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· More info