Satus Sidra

About This Coffee

This coffee is from Pitalito, Colombia, produced by Sebastián Satus at 1,900 meters altitude. It features the Bourbon Sidra variety, a wild variety discovered in Ecuador with 100% Ethiopian genetics, now adapted to Colombian soils. The coffee undergoes an experimental natural anaerobic process with 24 hours oxidation and 90 hours fermentation in sealed tanks with water and added mucilage to accelerate microbial activity. It is dried on patios for one month under high air circulation and lower temperatures to preserve fermentation notes. The flavor profile includes papaya, passion fruit, mango, and chocolate. The coffee is produced by Asosatus, an association of 60 coffee-growing families focused on differentiated coffees and innovation.

Origin

Pitalito (Colombia)

Flavor Notes

Chocolate, Papaya, Maracuya

Roast Level

—

Processing

Natural Anaerobic, Natural Anaeróbico 90h, Natural Anaeróbic 90h

Typology

Arabica

Bourbon Sidra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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