Ecuador - Finca La Josefina - Leopoldo Andrade - Anaerobic Washed Sidra

Farm: Finca La Josefina
Producer: Leopoldo Andrade
Region: Pichincha
Variety: Sidra
Process: Anaerobic Washed
Elevation: 1,800 masl

Leopoldo Andrade
La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.

Sidra
Sidra is a cross-breed native to Ecuador that is reportedly either/both derivative of Bourbon and Typica of/and a hybrid developed by Nestlé. It is argued and some believe that there is a genetic link to the Ethiopian Group (Gesha, Pink Bourbon, etc...) but the understanding is that it was developed by Nestle in Ecuador. It is known from bright, sweet, fruity and light floral characteristics and has gained a lot of traction as a competition vartiety.

Process

Washed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and mechanically washed using a demucilaging machine. It is important to note that this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. Anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body.

Pichincha
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 is 65° and mist often covers the land in the afternoons, kno