Ecuador La Carolina Sidra
“muscat grape, violet, and caramel, with a creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and nuanced floral character”
Origin
Tasting notes
Character
Produced by Fausto Romo near Quito, Ecuador, this washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Sidra varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. coffee features notes of muscat grape, violet, and caramel, with a creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and nuanced floral character.
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Reviews
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