Sidra (Carbonic Maceration) 6 oz

Sadly, there is little information available about Sidra; however, it is believed
that the variety originally comes from the Pichincha province in Ecuador.
Initially, it was reported that Sidra was produced by crossbreeding Typica with
Bourbon – two high-quality varieties from which many coffee plants today can
be traced back to.

However, it’s possible that Sidra does not have a clear genetic identity. Instead,
Sidra could be a few different varieties that farmers refer to under the same
name.

This Sidra comes from Edwin Noreña Campo Hermoso. Edwin employed a
sequential carbonic maceration process for this coffee. The cherries were
soakedin water for 4 hours to clean the exterior of the fruit, sort out floaters
and hydrate the fruit. The coffee cherries are first placed in an anaerobic
environment to begin the initial phase of carbonic maceration fermentation.
After this stage, the cherries are removed from the tank and depulped. The
remaining mucilage-covered beans are then submerged in water for a final
washed process.