Ecuador La Reserva Sidra Honey

Coffee overview

Last batch roasted 4/21/24

Continuing this season's stellar Ecuador harvest is this punctuating Sidra from La Reserva. A straightforward honey process loads these otherwise bitter notes with laden sweetness. This cup is a singular punch of intense yellow & pink citrus fruits, and is gone just as quickly as it appears.

Coffee flavor profile

Yuzu, grapefruit, ginger candy.

Acidity: intense, citric
Sweetness: honeyed, thick
Body: candied, short

Recommended brewing

Filter: The Gabi 'standard' recipe of 1:18 provides the best flavor separation in an otherwise very short cup. Lower ratios will punch up the intensity.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Producer: Richard Granda & Marlon Queveda
Farm: La Reserva
Region: Zamora Chinchipe
Country: Ecuador
Elevation: 1,600 masl
Variety: Sidra
Process: Honey
Process details: Ripe cherries are dry fermented for 48 hours, depulped, then dried on raised beds for between 20-28 days.
Sourcing: The Coffee Quest