La Josefina, sidra

La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gresha, and Typica. Pichincha, situated in the northern highlands of the Andean Plateau, is known for its cool weather, two volcanoes, and rose farms. Although the area is relatively lower in elevation, the average temperature  and mist often covers the land in the afternoons, known as cloud forests. This climate provides coffee with comfortability during the day, while the cool nights slightly stress the coffee into producing more sugars per cherry.

This coffee is a selection of beans from the Sidra variety, a new hybrid varietal, made of Red Bourbon and Typica that combines characteristics of these two varieties. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica.

• Origin: El Chaco. Pichincha-Ecuador
• Bean: Sidra. Washed
• Weight: 200g
• Roast: Medium light