Variety: Sidra Region: Cajamarca, Peru Elevation: 1,800 Meters Process: Washed Harvest: October 2024 Notes: Grape-medley, Apple and Honeydew. The great Consuelo Rubio has returned to us this year with yet another successful and diverse offering of cultivars. I am very excited about her Sidra. This cup is a light bodied and pillowy sweet. The forward-flavor of grape and dried berries hits upfront, then sweeps with floral tanins that clean up the finish. Other notes include a malic acidity, melon sweetness, botanical & sweet-pea blossom aeromatics. Mrs. Consuelo Rubio Peralta produces coffee with her family as a team effort. After the passing of her husband some years ago the family had to decide if they wanted to continue with the coffee business. The prossibility to work with specialty coffee motivated her children (all 24+ years old) to move back from the city to the farm & boost the family operation. With the support of her children Richard, Roxana and Blanca Flor, she has developed their Sidra and Tabi cultivars to a new level, experimenting with different fermentation processes. Her infrastructure and knowledge allows them to ensure a consistent sustainable supply and represent an oportunity to prove that coffee agriculture can be an opportunity for younger generations. Consuelo ferments her coffee cherries for 16 hours in sealed grain pro bags in a shaded area. The cherries are then pulped using her mechanical pulper. A second fermentation takes place on grain pro bags for 26 to 30 hours (depending on weather conditions). To check if fermentation is complete, she introduces her hand inside the mass: if seeds still stick to the hand further fermentation is needed, if not coffee seeds are washed in her concrete water tank until they are fully clean. Finally she transfers wet parchment to her solar tents for 20 to 30 days until it reaches the ideal humidity. Sidra is an Ethiopian Landrace popularized in Ecuador. Tasting it from Cajamarca, Peru is a special experience. This iteration of the variety is round with a long and airy florality compared to heavier iterations of sweetness you may have tasted from Ecuadorian lots. Order by Sunday for Monday's roast. Our coffees are best after two weeks+ of the roast date.

Variety: Sidra Region: Cajamarca, Peru Elevation: 1,800 Meters Process: Washed Harvest: October 2024 Notes: Grape-medley, Apple and Honeydew. The great Consuelo Rubio has returned to us this year with yet another successful and diverse offering of cultivars. I am very excited about her Sidra. This cup is a light bodied and pillowy sweet. The forward-flavor of grape and dried berries hits upfront, then sweeps with floral tanins that clean up the finish. Other notes include a malic acidity, melon sweetness, botanical & sweet-pea blossom aeromatics. Mrs. Consuelo Rubio Peralta produces coffee with her family as a team effort. After the passing of her husband some years ago the family had to decide if they wanted to continue with the coffee business. The prossibility to work with specialty coffee motivated her children (all 24+ years old) to move back from the city to the farm & boost the family operation. With the support of her children Richard, Roxana and Blanca Flor, she has developed their Sidra and Tabi cultivars to a new level, experimenting with different fermentation processes. Her infrastructure and knowledge allows them to ensure a consistent sustainable supply and represent an oportunity to prove that coffee agriculture can be an opportunity for younger generations. Consuelo ferments her coffee cherries for 16 hours in sealed grain pro bags in a shaded area. The cherries are then pulped using her mechanical pulper. A second fermentation takes place on grain pro bags for 26 to 30 hours (depending on weather conditions). To check if fermentation is complete, she introduces her hand inside the mass: if seeds still stick to the hand further fermentation is needed, if not coffee seeds are washed in her concrete water tank until they are fully clean. Finally she transfers wet parchment to her solar tents for 20 to 30 days until it reaches the ideal humidity. Sidra is an Ethiopian Landrace popularized in Ecuador. Tasting it from Cajamarca, Peru is a special experience. This iteration of the variety is round with a long and airy florality compared to heavier iterations of sweetness you may have tasted from Ecuadorian lots. Order by Sunday for Monday's roast. Our coffees are best after two weeks+ of the roast date.