Sidra Washed Coffee Label

Our New Coffee From Ecuador | Sidra Washed Coffee

 

Sidra Washed Coffee Label

 

Briefly Description

This native variety of coffee is a cross-breed either/both Bourbon and Typica. You will find flavours notes of apricot, orange & vanilla. This coffee is grown in the northern highlands of the Andean Plateau, is known for its cool weather, two volcanoes, and rose farms. This climate provides coffee with comfortability during the day, while the cool nights slightly stress the coffee into producing more sugars per cherry.

 

 

Farm Rubert Portilla
Process Washed
Variety Sidra
Elevation 1600 MASL
Region Palmitopamba, Pichincha
Country Ecuador
Harvest May-August

 

How to Brew?

 With this coffee we recommend you to brew it in one of those methods:

Check Our Brewing Guide

 

Who Is Behind This Amazing Coffee?

 

Rubert Portilla owns Finca Villaverde which is a 6 hectare farm planted entirely with coffee. Rubert has approximately 12,000 trees. They utilize a wet fermentation here for 18-24 hours and then dry on raised African beds for 21-30 days. 

Rubert spoke to us about climate change and erratic weather being particularly challenging for them along with the common statement about increased fertilizer costs. Finca Villaverde produces roughly 6000kgs of coffee annually. 

 

Sidra Washed Coffee Beans

Coffee Varietal

 

Sidra is a cross-breed native to Ecuador that is reportedly either/both derivative of Bourbon and Typica of/and a hybrid developed by Nestlé.

 coffee plant

Coffee Processing

 

Washed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and washed or mechanically washed using a demucilaging machine. Coffees are typically dried on patios or on raised beds, often under a cover of plastic or mesh.

 

Sidra Washed Coffee Cherry

Region

 

Pichincha, situated in the northern highlands of the Andean Plateau, is known for its cool weather, two volcanoes, and rose farms. Although the area is relatively lower in elevation, the average temperature is 65° and mist often covers the land in the afternoons, known as cloud forests. This climate provides coffee with comfortability during the day, while the cool nights slightly stress the coffee into producing more sugars per cherry. 

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