La Josefina Honey Sidra by Leopoldo Andrade, Napo, Ecuador

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Sweet

From the Amazonian region of Napo in Ecuador , this Sidra from La Josefina is grown in a landscape unlike any other coffee origin. Situated between two national parks and influenced by the nearby Reventador volcano , the farm benefits from mineral-rich soils and a humid, biodiverse environment. Here, coffee grows slowly, shaped by constant moisture, volcanic activity and dense surrounding nature. Taste description: In the cup, you’ll find tropical fruit and ripe stone fruit, layered with citrus brightness and floral notes, followed by a soft, honeyed sweetness. The texture is round and silky, with a lively structure and a clean, lingering finish. Processing: This lot is a traditional honey processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. , with a short fermentation before drying — allowing the 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. sweetness 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. to come forward while maintaining clarity and balance. La Josefina is one of the very few farms producing arabica in this part of the Ecuadorian Amazon. Led by Leopoldo Andrade , the farm has quickly gained international recognition, combining unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. with a focused approach to quality and experimentation. This is a vibrant, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and expressive coffee. Origin: Producer: Leopoldo Andrade Farm: La Josefina Region: Cascabel, Napo, Ecuador Altitude: 1,400–1,600 m.a.s.l. Variety: Sidra Process: Honey