Sidra: Signature Selection

ABOUT SIDRA

The Sidra variety was developed in Ecuador by a private company, taking its name from the tree it was propagated under. It was believed to be a hybrid between Bourbon and Typica varieties, but recent World Coffee Research genetic testing categorizes it as an “Ethiopian Landrace”. After visiting the northern region of Ecuador and listening to farmers talk about the unique and high-quality cup profile of the Sidra variety, Rigoberto decided to source seeds and experiment on the Potosi farm in 2017. The innovative, curious, and quality-focused vision of Rigoberto led his team to experiment with new varieties, farming, and post-harvest processing techniques, Each year the team creates a small selection of signature process focusing in a convention of fermentation experiments as is the case of this micro-lot.

THE PROCESS

After the coffee cherries are carefully picked and sorted, they are set in a stainless steel tank that is closed but not sealed, allowing air to flow. The cherries are allowed to ferment for 24 hours, during which the high concentration of sugars intensifies the sweet and fruity notes found in the cup. During fermentation, the temperature is controlled and checked in 6-hour intervals, ensuring it doesn't exceed 30ºC. After 24 hours, the tank is sealed and the cherries are allowed to continue fermenting in anaerobic conditions for an additional 96 hours. From here the cherries are moved to a mechanical drier for 72 hours to halt the fermentation, concentrate the flavors, and dehydrate the cherries. Afterward, they are placed on raised beds for 8 days to dry slowly and evenly in solar driers (as a natural process coffee). The dried cherries are stored in a climate-controlled room for 2 to 3 months to allow the flavors to stabilize. This process was tailored by Granja la Esperanza's constant curiosity and yields an intensely fruity and sweet cup. Flavors of cherry-infused bourbon, pineapple, and concord grape are found in your first sips, with salted caramel emerging as the cup cools. A bright acidity complements the velvety body, with jammy fruit notes in the aftertaste.