Hacienda Santa Gertrudis Natural Sidra

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Funky
  20

Roast DateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.: April 29th Jose Luis consistently produces one of the best Sidras in Ecuador and his processing is dialled in. His naturals are so tasty. He found a way to preserve the individuality of the 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. but enhance the cup with clean and elegant wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. notes that complement the botanical and tropical notes from the Sidra. It’s really inspiring to taste and makes me proud to be able to share Jose Luis’ mastery with y’all. This Sidra was carefully picked, and then hand sorted. The coffee was then fermented in a sealed tank for 48 hours. Once it reached a pH of 4.2, Jose Luis stopped the fermentation, and began drying the coffee on shaded raised beds over 25 days with low humidity drying conditions and a drying temperature of 30-35 C. During this period, the coffee was also carefully picked through to remove any unripe or damaged cherries. Being anal during drying is what separates great producers from good producers.