From the Amazonian region of Napo in Ecuador, this Sidra from La Josefina is grown in a landscape unlike any other coffee origin. Situated between two national parks and influenced by the nearby Reventador volcano, the farm benefits from mineral-rich soils and a humid, biodiverse environment. Here, coffee grows slowly, shaped by constant moisture, volcanic activity and dense surrounding nature. Taste description: In the cup, you’ll find tropical fruit and ripe stone fruit, layered with citrus brightness and floral notes, followed by a soft, honeyed sweetness. The texture is round and silky, with a lively structure and a clean, lingering finish. Processing: This lot is a traditional honey process, with a short fermentation before drying — allowing the natural sweetness of the Sidra variety to come forward while maintaining clarity and balance. La Josefina is one of the very few farms producing arabica in this part of the Ecuadorian Amazon. Led by Leopoldo Andrade, the farm has quickly gained international recognition, combining unique terroir with a focused approach to quality and experimentation. This is a vibrant, juicy and expressive coffee. Origin: Producer: Leopoldo Andrade Farm: La Josefina Region: Cascabel, Napo, Ecuador Altitude: 1,400–1,600 m.a.s.l. Variety: Sidra Process: Honey

From the Amazonian region of Napo in Ecuador, this Sidra from La Josefina is grown in a landscape unlike any other coffee origin. Situated between two national parks and influenced by the nearby Reventador volcano, the farm benefits from mineral-rich soils and a humid, biodiverse environment. Here, coffee grows slowly, shaped by constant moisture, volcanic activity and dense surrounding nature. Taste description: In the cup, you’ll find tropical fruit and ripe stone fruit, layered with citrus brightness and floral notes, followed by a soft, honeyed sweetness. The texture is round and silky, with a lively structure and a clean, lingering finish. Processing: This lot is a traditional honey process, with a short fermentation before drying — allowing the natural sweetness of the Sidra variety to come forward while maintaining clarity and balance. La Josefina is one of the very few farms producing arabica in this part of the Ecuadorian Amazon. Led by Leopoldo Andrade, the farm has quickly gained international recognition, combining unique terroir with a focused approach to quality and experimentation. This is a vibrant, juicy and expressive coffee. Origin: Producer: Leopoldo Andrade Farm: La Josefina Region: Cascabel, Napo, Ecuador Altitude: 1,400–1,600 m.a.s.l. Variety: Sidra Process: Honey