Ecuador Bourbon Sidra Natural Filter Coffee

A rich, fruit-forward cup with deep sweetness and layered complexity. Grown by Leonidas Jaramillo in Southern Ecuador, this natural bourbon sidra delivers a prune and dark cherry front, bringing a syrupy, winey intensity, followed by the crisp brightness of fuji apple. With a smooth and comforting finish, it lingers with caramel sweetness that ties everything together beautifully. 

• Ratio: 1:15
• Dose: 15g
• Yield: 240ml
• Water Temperature: 95°C
• Brew Time: 2:30 min

This lot from Finca El Alisal (Quilanga, Loja, Ecuador) is a 2025 Bourbon Sidra natural from 2000 masl, processed as the “Dark Room” lot. Cherries were floated/washed to remove floaters, then manually sorted before a 12-hour oxidation in cherry (22–26°C) and a 48-hour sealed-tank fermentation (22–26°C) combining oxidation + fermentation. Drying began with 72 hours of shaded pre-drying on raised beds, followed by 23 days in a controlled “dark room” raised-bed environment at 22–26°C and 45–60% RH, then the coffee rested in parchment for 10 weeks before threshing and sorting, finishing at 10.2% moisture with screen 15+.