Sidra - Carbonic Maceration Natural - Hacienda La Florida

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Experimental
  50
• Funky
  40

Tastes Like: Mulberry, Sauternes, Sage Origin: Hacienda La Florida, Loja, Ecuador 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.: Sidra Producer: Fabricio and Ramiro Coronel Pilco Elevation: 1550 masl Process: Carbonic MacerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.