Coffee Details
- Origin: Ecuador
- Region: Olmedo
- Farm: Eliza
- Producer: Bernard Uhe
- Altitude: 1,700 m
- Variety: Sidra
- Process: Double Fermentation Washed
Process
This Sidra coffee undergoes a double fermentation process. The whole cherries are first fermented for two to three days before being depulped. They are then fermented for an additional three days with the mucilage still intact.
After a total fermentation time of 120 to 144 hours, the coffee is thoroughly washed and slowly sun-dried for approximately 21 days until it reaches a moisture content of 11%.
The extended, two-stage fermentation develops layers of complexity while maintaining a smooth and approachable expression in the cup.