A Colombian single origin coffee from producer Nestor Lasso and his partners at El Diviso farm. The Sidra variety is processed using a multi-step natural/anaerobic fermentation: cherries are air-dried for 12 hours, fermented in tanks for 30 hours, then bathed in 45°C water for 18 hours before being dried for several weeks to 11% humidity. Roasted for both filter and espresso (medium roast). Flavor notes include strawberry, passion fruit, rose, and cocoa.
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
