Ecuador Finca La Josefina Anaerobic Honey Sidra

Tastes Like: Lime Oleo Saccharum, Jasmine, Wildflower Honey, Blueberry

Origin: Cayambe-Coca Natural Reserve, Ecuador 

Variety: Sidra

Producer: Leopoldo Andrade & Ligia Merizalde, Finca La Josefina

Elevation: 1800 masl

Process: Anaerobic Honey 

We reached out to Leopoldo in the winter about coffee and he graciously shared some beautiful expressions of Typica Mejorado, Gesha, and Sidra. We expressed a desire to meet up at WOC San Diego and discuss opportunities to work together and how we could bring his coffee onto our menu! 

Fast forward and in addition to again sharing some extremely interesting experiments he's been working on, Leopoldo had two beautiful honey lots to choose from! This is the second of those lots, the same process as the Typica Mejorado we released last week, but this time done with Sidra.

From Leopoldo himself, "This coffees, undergoes an anaerobic fermentation process. First, it is fermented in cherry for 72 hours, then depulped and subjected to a second fermentation. Finally, it undergoes 12 hours of oxidation and is dried on African beds for 15 to 18 days."

What results is a coffee that clearly articulates the impressive acidity structure of Sidra alongside a refined sweetness and florality that sits just in the background not overwhelming the cup.  

Roasting this on the Stronghold s9x with a lower initial heat compared to the larger and slightly denser Mejorado. We increased heat application through turning point, the coffee didn't want to be hit hard up front and made its way through drying quickly. Incrementally cutting heat early and letting it roll into first crack alongside an increasing fan management and a short development time helps to balance accentuate that Sidra acidity alongside the more complex sweetness and floral depth you will find in the cup.