Ecuador Sidra - natural

Juan Carlos Velez, Yunguilla Farm
Variety: Sidra
natural, 1750 m

Juan Carlos Velez's family farm already has 250 years of history behind it - for around 20 years coffee has been grown here alongside flowers and fruit. Thanks to the close collaboration between Juan Carlos Velez and Juan Peña, one of the most renowned personalities on the Ecuadorian specialty scene, special varieties from Hacienda La Papaya's gene database thrive here, including this Sidra.

We were impressed by the balance of this lot - aromas of cherry, baked apple, toffee, but also herbs and pink pepper combine in the cup to create a wonderful whole that offers something new to discover with every sip.

Processing: The cherries are cleaned and sorted by hand for quality before being transferred to special rooms where they are dried under controlled conditions (temperature, humidity and air circulation). They are turned several times a day over the entire drying period of approx. 20-30 days to ensure a uniform result.