Consuelo Rubio – Peru Anaerobic Washed Sidra

A high-clarity anaerobic washed Sidra from Peru, combining houjicha, apricot and blackberry with exceptional sweetness and structure. Free shipping on orders over £20.

Suitable for: Espresso & Filter Brewing Best As: Filter or Espresso (Black)

Flavour Characteristics

Houjicha, Apricot, Blackberry, Gala Apple, Brown Sugar

Origin & Producer Details

Producer: Consuelo Rubio Region: San Jose De Lourdes, Peru Variety: Sidra Process: Anaerobic Washed (Extended Fermentation) Sourced via: Conscious

Recommended Rest

For the best tasting brew, we recommend enjoying this coffee between 24–57 days off roast. You can read more about resting coffee here.

Check out our other Washed Coffee Beans

About This Coffee

This is our first harvest working with Consuelo Rubio, the producer of this single-origin Sidra coffee from Peru. When working with this coffee, we found it ideal for filter brewing or black espresso.

Over the last few years, the farm has gradually dialled in its approach to cultivation, with a clear focus on consistency and quality. While other lots have leaned more heavily into experimental processing, this harvest more closely resembles that classic Peruvian washed expression.

The roast approach that I have taken with this coffee has been a minimally interventionist approach, preserving as much of the original character of the coffee as possible. High grown washed Peruvian coffee beans are typically high density and lend a good helping of acidity, with a tea-like body and high levels of sweetness.

In order to prepare this coffee, perfectly ripe cherries are carefully selected, fermented in open tanks, and slowly dried over an extended period. When paired with our roast approach, we end up with a cup that delivers a very high clarity cup of coffee with heaps of sweetness and fruit-forward acidity.

Origin

Peru has to be in the conversation as one of my favourite origins to source from. From a coffee lover's perspective, very few countries compare to the quality and variety that Peru can offer, and it has to be in the conversation for the country with the most unique terroir. In addition to its incredible natural beauty and rich cultural heritage, Peru consistently produces coffee beans that balance clarity, complexity, and approachability in a way that feels distinctly its own.

Geography & Climate

The country of Peru sits on the western side of South America, taking cool air from the Pacific, with the northern part of the Andes providing many high altitude growing regions (among the highest in South America). On the opposite side, warm, humid air pushes in from the Amazon basin, creating a unique intersection of climates. This balance allows the coffee cultivated here to develop a phenomenal complex acidity, driven by a longer, slower maturation of the coffee cherries.

Altitude Range

Peruvian coffee farms can range anywhere from 800 MASL all the way up to 2200+ MASL, offering a gigantic range greater than almost any other producing country. While some lower altitude farms do exist, much of Peru’s most expressive coffee sits comfortably in the higher elevations, where cooler temperatures further extend ripening and enhance both structure and sweetness in the cup. This particular lot is selected from cherries harvested between 1700–1850 MASL.

What is Sidra coffee?

Sidra is one of the most exciting and sought-after Arabica varieties today, and a personal favourite of mine.

Its genetic lineage is still debated, but current research suggests strong links to Ethiopian landrace varieties that have adapted to growing conditions in Ecuador and Peru.

That heritage is clear in the cup: expect intense florality, bright, articulate acidity, and a silky texture. Depending on processing, Sidra can show everything from citrus and stone fruit to berry and tropical notes, often with a subtle sweet–savoury complexity.

Any time I get the opportunity to roast a Sidra, it’s something I look forward to—and this lot is a particularly special example.

Click here if you want to learn more about the Sidra coffee variety.

How to Brew This Sidra Coffee

Dial in with accuracy

Because this coffee is unique and interesting, with lots of herbaceous characteristics (as a result of the variety + processing), pushing for a high clarity brew will give you the best experience. Accurate dose and yield help you hit the sweet spot. We strongly recommend using a reliable scale - see our guide, The Best Coffee Scales, and our bench favourite, the Felicita Parallel.

Brewing tips

• Rest window: Follow the recommended 24–57 days off roast for best clarity and balance.

• Filter brewing: Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance florals and citrus intensity.

• Espresso: Start with a longer ratio (e.g. 1:2.2–1:2.4) to showcase tropical characteristics.

• Best recipe: Orea v4, 15.5g coffee, 250g water, 2:20 brew time.

Explore More Recipes

To try out more recipes from world-class coffee brewers, we've compiled this blog, featuring the best filter coffee recipes of 2026 from some of the world's best filter coffee brewers.

Frequently Asked Questions

What does this coffee taste like?

This coffee delivers a very high clarity cup with heaps of sweetness and fruit-forward acidity. Expect notes of houjicha, apricot, blackberry, gala apple and brown sugar.

Is this coffee suitable for espresso or filter?

This coffee is suitable for both espresso and filter brewing. It works particularly well as filter or espresso served black, where its clarity and sweetness are most expressive.

How should I brew this coffee?

Because this coffee is unique and interesting, with lots of herbaceous characteristics, pushing for a high clarity brew will give you the best experience. Accurate dose and yield help you hit the sweet spot.

What brew ratio should I use?

For filter brewing, start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance florals and citrus intensity. For espresso, start with a longer ratio (e.g. 1:2.2–1:2.4) to showcase tropical characteristics.

What is your recommended brew recipe?

Our best recipe is Orea v4, 15.5g coffee, 250g water, 2:20 brew time.

How long should I rest this coffee?

For the best tasting brew, we recommend enjoying this coffee between 24–57 days off roast for optimal clarity and balance.

What is the processing method for this coffee?

This coffee is an anaerobic washed coffee with extended fermentation. Perfectly ripe cherries are carefully selected, fermented in open tanks, and slowly dried over an extended period.

Who produced this coffee?

This coffee was produced by Consuelo Rubio in San Jose De Lourdes, Peru. This is our first harvest working with Consuelo Rubio.

What makes Peruvian coffee special?

Peru consistently produces coffee beans that balance clarity, complexity, and approachability in a way that feels distinctly its own. The country offers a huge range of terroir and some of the highest altitude growing regions in South America.

What is Sidra coffee?

Sidra is one of the most exciting and sought-after Arabica varieties today. It is known for intense florality, bright, articulate acidity, and a silky texture, with flavours ranging from citrus and stone fruit to berry and tropical notes.