This coffee is produced by Angel Reyes, an agronomist by profession, from a family of coffee growers. The Sidra variety, which he grows on his Finca Agroloja farm, originated in Ecuador. Known for its fragility and great cup potential, it can now be found on many competition tables.
For this Sidra Natura, Angel Reyes first carries out a prolonged fermentation lasting over 48 hours, after picking the ripest cherries. The coffee is then placed on a raised bed, which allows the producer to control the temperature and air flow for even drying.
The coffee is turned every 2 hours during the first few days of drying, then every 4 hours for around 35 days, until it reaches a humidity level of 10.5% to preserve the quality of the coffee.
