Ecuador La Rosita Sidra

Roaster notes

This Sidra variety coffee comes from La Rosita in Ecuador's western Andes foothills, where a mild subtropical highland climate with cool temperatures and frequent cloud cover encourages slow cherry maturation. After hand-selection, ripe cherries undergo dual fermentation before being fully washed and dried in covered polytunnels for around 10 days. The result is an elegant, silky cup that highlights the clarity and delicate floral character of the Sidra variety.

Tasting notes