Sidra - Lot # 28 | Adventurous | Washed | Black Tea, Citronella, Jasmine 🌸

 the Sidra variety 

It is an Ethiopian-origin variety from the landrace family, brought to Ecuador by the Nestle company, where it underwent a research process to select phenotypes with the best potential in cup quality, higher production volume, and disease resistance. Two years ago, along with Diego and Martin Horta, we decided to plant this variety with great potential. This lot is the first harvest of this variety, and today it is one of our favorite coffees.

 the producer 

Diego is one of the youngest coffee farmers we work with; he is only 28 years old and inherited his coffee profession from his father, Martín, with whom we also work closely. Together, we have developed various experimental processes that have significantly increased the quality of the coffee he produces. A couple of years ago, we also decided to cultivate very exotic coffee varieties such as Pacamara, Pink Bourbon, SL28, Sidra, Laurina, and many others, to improve quality and offer a wider variety of coffees to taste.

We are delighted to work with young producers like Diego since it is common to see young people migrate from rural areas to big cities in search of better opportunities. We are very pleased to support Diego.

 the process

Everything starts with a really good manual harvest; ripe cherries guarantee a sweeter and cleaner flavor. Then we proceed with a three-day fermentation process with the whole cherry. We have observed that this initial fermentation helps us develop sweetness while reducing bitterness and astringency. We then remove the skin of the cherries for another round of fermentation (48 hours). Finally, the coffee is washed and moved to solar drying beds, where it dries slowly in the shade over a period of 20 to 30 days.

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