Hacienda Santa Gertrudis, Boost Natural Sidra

Hacienda Santa Gertrudis harvested Sidra cherries with a sugar content between 18 and 20° Brix. The cherries were floated and hand-selected to remove any overripe or underripe fruit from the lot prior to fermentation. The selected cherries were then fermented anaerobically in stainless steel tanks for 72 hours, reaching a final pH of 4.0.

Following fermentation, the cherries were moved to the drying station and placed on a three-tier tray system. Drying began on the bottom tier—where temperature and sun exposure are lowest—to preserve volatile aromatic compounds and prevent damage from heat or direct sunlight. Consistent airflow was maintained throughout to minimise the risk of fungal growth.

After one week, Hacienda Santa Gertrudis paused the drying process by vacuum-packing the coffee, stabilising moisture and protecting the cherries during this high-risk phase. The coffee remained sealed for two weeks before returning to the drying station, now on the middle tier. After an additional week, it was again sealed—this time in GrainPro bags—for another two weeks of rest.

Finally, the coffee returned to the drying station once more, completing the final stage of the process on the top tier of the trays.

Tasting Notes: Baeujolais, Guava, Purple Florals

Producer - José Luis Eguiguren

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.