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:
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.
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 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.
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.
