Process: Washed Variety: Sidra
Ecuador Finca Carolina Sidra Variety
Lime Zest, Ginger, tangerine, brown sugar. More like a sweetened citrus flavored tea than coffee.
"Delicate, floral, richly spice-toned. Ginger blossom, cocoa nib, bergamot, molasses, a hint of cardamom in aroma and cup. Sweetly savory structure with juicy, citrusy acidity; viscous, super-satiny mouthfeel. Finish leads with ginger blossom and bergamot with undertones of cardamom."
Ecuador is a tiny country straddling the Equator, and an even smaller producer of coffee. But what they lack in size they more than make up for in quality. The traditional growing areas are in the south of the country. But it's the smaller, newer region of Pichincha, not far south of the Narino region of Colombia where some truly stunning coffees have been coming from recently. Much of the coffee in this area are caturra or typica selections, but a few other unique varieties from a former Nestle coffee research garden are planted here as well.
One of these is called Sidra. Never officially released, it was a variety two generations into development. A hybrid of multiple Ethiopian heirloom lines. Cup quality was excellent and yields were good, as a result after the research station was closed this variety was tested by a couple nearby coffee farms. It has now spread to many farms across Ecuador and is beginning to be tested in other countries as well in the last couple of years.
Finca Carolina is a small farm owned by Fausto Romo. 3 hectares coffee planted at 1300m. The cherries are pulped and fermented dry (without adding water) for 16 hours. Afterwords The coffee is washed several times to remove all the mucilage, and dried on rooftops for 15–18 days.
This option is currently sold out.
- Continent: South America
- Country: Ecuador
- Farm: Finca Carolina - Fausto Romo
- Process: Fully Washed
- Region: Pichincha
- Variety: Sidra
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