Ecuador La Carolina - Washed Sidra

We Taste -

Lavender, limeade, mango lassi

New varieties are all the rage in America's coffeelands. From Geisha to Pink Bourbon (aka Rosado), we've cupped with wonder at how different these varieties taste compared to the Typica and Bourbon lineage usually grown in the Western hemisphere. Bear in mind, we love Typica and Bourbon, but the "new" varieties, like Sidra in this case, are something else. As it turns out, they *are* something else. Say hello to a series of Core Ethiopia varieties that have been popping up across the Americas for the last few decades. Selected for their good performance by producers, landraces like Sidra are rare to find and even harder to trace, but are prized for their excellent cup quality. Though not especially high grown in elevation at 1300 meters above sea level, the cooler nights on Finca La Carolina coax out an undeniable sweetness and fruit-forward complexity from this stunning variety. Fausto Romo fully washes his Sidra microlot to maintain that mouthwatering juiciness and elegant florality, while developing tropical fruit aromatics over 16 hours of dry fermentation. Allow our light roast to open up over two to three weeks, and delight in your favorite Ethiopia aromatics from equatorial Ecuador. 

Roast: Light
Process: Fully Washed - Picked and pulped the same day. Dry fermented in mucilage for 16 hours, before being washed five times. Dried on a rooftop for 15-18 days.
Variety: Bourbon Sidra - Initially thought to be a Typica-Red Bourbon hybrid, research now points to Core Ethiopia legacy varieties as Sidra's landrace pedigree
Elevation: 1300 masl
Location: Quito, Pichincha, Ecuador
Producer: Fausto Romo
Farm: La Carolina, 6 hectares (3 hectares of coffee trees)

Grades: Microlot
Harvest: May - August 2024

Brew Guides
Espresso: 1:2.2 in 25-28 sec.
Filter: 1:16.8