Sidra
Carbonic Maceration Natural
Hacienda La Florida

Tastes Like: Mulberry, Sauternes, Sage

Origin: Hacienda La Florida, Loja, Ecuador

Variety: Sidra

Producer: Fabricio and Ramiro Coronel Pilco

Elevation: 1550 masl

Process:  Carbonic Maceration Natural

Farm and Producer

Fabricio and Ramiro Coronel Pilco run Hacienda La Florida in Sozoranga, Loja. Both trained in agricultural disciplines, and their coffee work forms part of a diversified farm that also produces sugarcane, fruit, and vegetables. The property lies in a warm, dry landscape surrounded by dry forest.

Fabricio and Ramiro Coronel Pilco produce this Sidra selection from Hacienda La Florida, Loja, Ecuador. The growing elevation for this lot is 1550 masl.

Variety

Sidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.

Processing

Carbonic maceration uses a carbon-dioxide-rich, low-oxygen environment during fermentation. Controlling that environment gives the producer another way to influence fruit expression and texture before the coffee is dried.

Natural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.