Epoch X - Jose Rivera Sidra

Finca El Rejo is just one hectare, sitting at 1,750–1,800 metres in San José del Alto, in Peru's Jaén region. Jose Rivera started it alongside his work exporting coffee. He wanted to see producers' realities for himself, not just from behind a desk. He's also part of La Palestina, a committee of 18 neighbouring producers. Each one runs their own farm, but they share what they learn about growing, processing and quality.

Most of El Rejo is Bourbon grown under banana trees for shade and healthy soil. This lot is something rarer: Sidra, a Typica × Bourbon cross from Ecuador that combines Typica's aromatics with Bourbon's sweetness. It's a favourite on competition stages, and it doesn't take much tasting to see why.

The process is washed, but with extra care. The ripe cherries rest in closed bags for 24–36 hours, then get depulped and ferment another 24–36 hours in tank. After a thorough wash, the coffee dries slowly on raised beds for close to three weeks. You end up with a cup that is clean, sweet and elegant: milk chocolate wafer up front, a smooth sweet tea middle and a candy corn sweetness on the finish. The body is silky.

Tasting Notes: Milk Chocolate Wafer · Sweet Tea · Candy Corn

Details:

• Origin: San José del Alto, Jaén, Peru
• Producer: Jose Rivera, Finca El Rejo
• Altitude: 1,750–1,800 masl
• Varietal: Sidra
• Process: Washed (double fermentation)
• Drying: Raised beds, 18–20 days

Brewing tip: Give this one time. Sidra opens up a lot as it degasses, so wait at least 2 weeks off roast before you brew it. It's at its best as a pour-over: try a V60 at 1:16, around 96°C, with slow pulse pours to keep it clean and sweet.