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Ecuador Sidra

$19.00

Complex & Lively

Notes of Sweet Tea, Cider & Dried Fruits

Deep brown sugar sweetness balanced with bright citrus acidity. Layered dried fruit flavors with a delicate floral finish.



Roast

Brightness

Body




Altitude: 
1300 Meters
Varietal: 
Sidra
Process: 
Dry Fermentation, Washed, Raised Bed Drying
Harvest: 
July 2016 - August 2016
Region: 
Nanegal, Quito

Marco Morocho

About Marco Morocho

Nestled between Peru and Colombia, coffee farms on the slopes of the Andes mountain range in Ecuador are uniquely positioned to produce world-class coffee. Sitting at 1300m near the town of Nanegal, Marco Morocho’s one hectre farm does just that.

On his farm lives a rare, recently discovered coffee variety called Sidra. This variety is thought to be a cross between Bourbon and Typica varieties and is sought after for its unique fruit and floral characteristics. Sidra (Spanish for cider) lives up to its name by balancing deep brown sugar sweetness with citrus acidity. Subtle apple and dried fruit flavors coexist with a lingering florality in the aftertaste.

This variety was discovered in Ecuador and flourishes in this very specific microclimate. By separating out this unique variety and working with a partners using best practices to usher it through the supply chain, we are able to present a coffee that beautifully represents what this variety has to offer.

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