Neto is an incredibly inspired young producer who completely blew us away in Peru this year. We are genuinely excited for the opportunity to work with this exceptional coffee. In the cup we find blackcurrant, clementine, lemon zest, and soft ginger.
Sidra
Ocobamba, La Convencion, Cusco
1,910 masl
October 2025
Hand-picked at peak ripeness. Floated to further remove defects. Held in-cherry overnight. De-pulped. Fermented in barrels for 60 hours. Washed meticulously. Slow-dried in a darkroom for 18 days.
ABOUT NETO
Neto might be the most inspiring young producer we had the honor of meeting this year. He is growing coffee fully organically using regenerative practices, exploring darkroom drying, and—most importantly—producing some of the best coffees we have tasted, period. We cannot wait to return to his farm next season and continue following his remarkable journey.
ABOUT SIDRA
While we don't know exactly which variety it is, we do know for certain the variety colloquially called Sidra 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.
Pricing Details
DIRECT (USD; GREEN)
$66.13/KG
DDP
$69.64/KG
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.