Despite its mysterious origins, potentially rooted in Ecuador's Pichincha province, Sidra has garnered attention for its distinctive qualities, intriguing coffee enthusiasts. While its genetic identity remains unclear, Sidra exhibits similarities to Ethiopian heirloom varieties, boasting floral and fruity notes.
Primarily cultivated in South America, especially Ecuador and Colombia, Sidra plants have thick trunks and elongated flowers, producing larger, rounder cherries than other Arabica varieties. This coffee is produced by Café Granja La Esperanza (CGLE), a renowned Colombian farm committed to sustainable practices and innovation in coffee cultivation. Known for exceptional quality and diverse coffee varieties, the farm benefits from ideal growing conditions and meticulous attention to detail. The coffee undergoes careful processing, including manual picking, a 40-hour fermentation in whole cherries, an additional 20-hour fermentation in mucilage after pulping, and drying in a mechanical dryer for 72 hours.
Summer punch in a cup, Potosi Sidra has a clean profile that is easily distinguishable. Silky notes of muscat grapes and mangosteen are accompanied by a subtle fresh and pink floral finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
