This is our third year working with Guillermo, and the quality of his coffee continues to be outstanding. This 100% Sidra selection is an excellent representation of this unique variety. In the cup we find eucalyptus, red berries, and citrus.
La Perla, Nanegal
Hand-picked at peak ripeness. Floated to further remove defects, and de-pulped on the day of harvest. Fermented in tile tanks for 18-24 hours. Dried on raised beds for 18 days.
Guillermo Lomas is another producer introduced to us by Juan Peña via his exporting project CafExporto. Guillermo is a younger producer who switched to producing coffee when he realized the potential profitability of specialty coffee. Since making the switch, he has invested heavily in his farm, and in learning new and better practices for producing higher and higher quality. He is producing only Sidra and Mejorado, and we hope to be able to offer both of these varieties in the coming years.
While we don't know exactly which variety it is, we do know for certain the variety colloquially called Sidra in Ecuador is an Ethiopian Landrace variety. Ethiopia is widely acknowledged as the geographic origin of coffee. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity in the world. How these Ethiopian varieties have made their way to various parts of the world varies wildly, and is the focus of much research and debate. Given climate change and the increasing difficulty to grow coffee, there is also a lot of research being done to develop new varieties and hybrids, usually starting with Ethiopian Landrace germ-lines.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.