Ecuador Sidra - natural

Cup profile: 
wild strawberry, cotton candy, cherry, candied almonds, pink grapefruit

Key Facts: 
Yunguilla Farm, Saraguro Formation, Loja
Variety: Typica Mejorado
natural, 1800–2100 m

About the coffee: 
Ah, another beautiful coffee from Ecuador! We're especially excited about this one, as it brings together two remarkable characteristics: the still relatively rare Typica Mejorado variety—not to be confused with Typica—and the extraordinary high elevations of Loja. Together, they create a sweet and complex cup whose layered flavour profile continues to impress with every sip. In fact, we're so excited about this lot that we're releasing it just in time for World of Coffee in Brussels, where we'll be sharing it with coffee people from around the globe. And, of course, with you!

The farm owned by Juan Carlos Velez's family has a history spanning more than 250 years. While flowers and fruit have long been cultivated here, coffee has been part of the farm's story for the past two decades.

As for the processing: after harvesting, the cherries are cleaned and carefully hand-sorted according to quality. They are then moved to specially designed drying rooms where temperature, humidity, and airflow are precisely controlled. Throughout the drying period, which lasts approximately 20–30 days, the cherries are turned several times a day to ensure an even and consistent result.